Mexican-Style Milanesa With Smoky Corn Relish
This recipe delivers a flavorful Mexican-style milanesa, featuring tender beef cubed steaks coated in a crispy tortilla chip crust. It's pan-fried to golden perfection and served with a vibrant, smoky corn relish infused with chipotle for a delightful balance of texture and spice.
Equipment
- 1 Large Skillet For frying the milanesas.
- 2 Shallow Dishes For setting up the breading station (egg wash, tortilla chips).
- 1 Whisk or fork To beat the egg for the breading.
- 1 Tongs or Spatula For safely handling and flipping the milanesas while frying.
- 1 Cutting Board and Knife For mincing the chipotle pepper.
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
- Mince the chipotle pepper from the can. In a small bowl, combine the minced chipotle pepper, 1 tablespoon of adobo sauce from the can, and the drained Mexican-style or regular corn. Set aside to create the smoky corn relish.
- Prepare your breading station: in one shallow dish, beat the egg thoroughly. In a second shallow dish, place the finely crushed tortilla chips.
- Lightly season the beef cubed steaks on both sides with salt and pepper, if desired.
- Dredge each beef steak: first dip it into the beaten egg, allowing any excess to drip off, then transfer to the crushed tortilla chips, pressing gently to ensure a thorough and even coating on both sides.
- Heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat until it shimmers. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking.
- Carefully place two breaded milanesas into the hot skillet. Cook for 2-3 minutes per side, or until they are golden brown and the beef is cooked through.
- Transfer the cooked milanesas to a plate lined with paper towels to drain any excess oil, helping to maintain their crispness.
- Add the remaining 2 teaspoons of vegetable oil to the skillet and repeat the frying process with the remaining two milanesas.
- Serve the crispy Mexican-style milanesas immediately, topped generously with the smoky corn relish.
Notes
1. Achieving a truly crispy milanesa depends on several factors: ensure your oil is at the correct temperature (medium-high) before adding the beef. Too cool, and the milanesa will be greasy; too hot, and the crust will burn before the beef cooks through.2. Finely crush the tortilla chips for optimal adhesion and a uniform, crisp crust. A food processor works best for this.3. The minced chipotle pepper adds a significant kick; adjust the amount to your preference. For a milder flavor, use less chipotle and perhaps a bit more adobo sauce for smokiness without excessive heat.4. Serve immediately to enjoy the milanesa's maximum crispness, paired with the vibrant, smoky corn relish.