Mexican-Style Milanesa With Smoky Corn Relish
This recipe features Mexican-style Milanesa, where beef cubed steaks are tenderized, coated in a zesty chipotle egg wash, and breaded with finely crushed tortilla chips. Pan-fried to a golden crisp, they are then paired with a vibrant, smoky corn relish, combining minced chipotle pepper and adobo sauce with sweet corn for a balanced, flavorful dish.
Equipment
- 2 Shallow Dishes For egg wash and tortilla chips
- 1 Large Skillet For pan-frying the milanesas
- 1 Mixing Bowl For preparing the corn relish
- 1 Tongs or Spatula For turning and handling the milanesas
- 1 Cutting Board and Knife For mincing chipotle pepper and prep
Ingredients
Main
- 4 beef cubed steaks about 4 ounces each
- 1 canned chipotle pepper in adobo sauce minced, plus 1 tablespoon adobo sauce
- 1 can 11 ounces Mexican-style or regular corn, drained
- 1 egg
- 1 cup finely crushed tortilla chips
- 4 teaspoons vegetable oil divided
Instructions
- Prepare beef: Gently pound each beef cubed steak to an even 1/4-inch thickness using a meat mallet or the bottom of a heavy pan, then lightly season with salt and pepper.
- Set up breading station: In one shallow dish, whisk the egg. In a second shallow dish, place the finely crushed tortilla chips.
- Bread milanesas: Dip each pounded beef steak into the whisked egg, ensuring it's fully coated. Let excess egg drip off, then dredge thoroughly in the crushed tortilla chips, pressing firmly to ensure an even and complete coating on both sides.
- Prepare corn relish: In a small bowl, combine the drained Mexican-style or regular corn, minced chipotle pepper, and 1 tablespoon of adobo sauce. Mix well to combine.
- Heat oil: Heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry milanesas: Carefully place 2 breaded milanesas into the hot skillet. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Drain milanesas: Using tongs or a spatula, transfer the cooked milanesas to a wire rack set over paper towels to drain any excess oil.
- Repeat frying: Add the remaining 2 teaspoons of vegetable oil to the skillet and repeat the frying process with the remaining 2 milanesas.
- Serve: Plate the hot, crispy milanesas, serving each with a generous spoonful of the smoky corn relish on the side.
Notes
1. Pounding the beef to an even 1/4-inch thickness is crucial for tender milanesas that cook uniformly and quickly. Use a meat mallet or the bottom of a heavy pan.2. Maintain consistent oil temperature during frying: too low, and the milanesas will be greasy; too high, and the crust will burn before the meat is cooked through. Medium-high heat is ideal.3. For an extra layer of flavor, you can lightly toast the crushed tortilla chips in a dry skillet for a few minutes before breading, intensifying their nutty aroma.4. Always drain the fried milanesas on a wire rack set over paper towels to allow excess oil to drip off, ensuring a crispy crust.5. Adjust the amount of minced chipotle pepper based on your preferred spice level; a little goes a long way.