{"id":5695,"date":"2021-04-09T00:08:30","date_gmt":"2021-04-09T00:08:30","guid":{"rendered":"https:\/\/recetas.sanfranciscods.com\/?p=5695"},"modified":"2021-04-24T00:34:03","modified_gmt":"2021-04-24T00:34:03","slug":"tacos-de-arrachera-con-elote-y-tuetano","status":"publish","type":"post","link":"https:\/\/recetas.sanfranciscods.com\/en\/tacos-de-arrachera-con-elote-y-tuetano\/","title":{"rendered":"FLANK STEAK TACOS WITH CORN AND MARROW"},"content":{"rendered":"

<\/p>\n

\"\"INGREDIENTS<\/strong>
\n\u203a 2.2 Lbs. of corn tortillas.
\n\u203a 1.7 Lbs. of SAN FRANCISCO DS MARINATED FLANK STEAK in stripes.
\n\u203a 4 tbs of oil.
\n\u203a 2 cups of sweet corn.
\n\u203a 8 pieces of marrow
\n\u203a \u00bd chopped onion
\n\u203a 2 tbs chopped epazote
\n\u203a 1 serrano pepper<\/p>\n

INSTRUCTIONS<\/strong>
\n1.\tRoast the marrow in a skillet pan over high heat, when it begins to release the fat add the corn and onion, cook for 10 minutes or until golden brown, add the epazote and salt and pepper.
\n2. In a griddle over high heat, seal the meat with the oil until you reach the desired term.
\n3. Serve in tacos and finish it off with the marrow esquite.<\/p>\n

 <\/p>\n

Sales and info\/<\/strong>
\n\ud83d\udcf2 4498948025
\n\ud83d\udce9 contacto@sanfranciscods.com<\/p>","protected":false},"excerpt":{"rendered":"INGEDIENTES\/ \u203a 1 kg de tortillas de ma\u00edz. \u203a 800 g de arrachera SAN FRANCISCO DS en tiras. \u203a 4 cucharadas. de aceite. \u203a 2 tazas de granos de elote amarillo. \u203a 8 pedazos de tu\u00e9tano. \u203a \u00bd cebolla picada. \u203a 2 cucharadas. de epazote picado. \u203a 1 chile serrano. PREPARACI\u00d3N\/ 1. Asa el tu\u00e9tano …

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