Charred corn totchos with braised flank steak and beer queso from Let's Stay In: More than 120 Recipes to Nourish the People You Love (page 104) by Ashley Rodriguez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Romaine hearts with Parmesan lime dip

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on May 09, 2026

    I have already made the saucy flank steak but came back to make the "totchos" with the tater tots, beef & beer cheese. I simplified the toppings using a mix of pickled radishes, onions & hot peppers + dollops of a zesty corn relish. The beer cheese is delicious (with several shots of hot sauce!) & it reheats well (1/3 was way more than the 2 of us needed) and this was fun, Friday night dinner.

  • averythingcooks on January 04, 2025

    I just made the braised flank steak this time. I had around 10 oz to use as I often trim the tapered ends off large flank steaks to get nice uniform pieces for grilling & then freeze the ends separately in smaller portions - perfect for recipes like this. I added red onions with the garlic, red & yellow sweet peppers (green is not a favourite here) and a mix of diced jalapeno, Fresno & hot banana chiles. The meat was perfectly shreddable & we spooned this flavourful, saucy mix over baked potatoes. I will be back here for the beer queso soon.

  • Rutabaga on April 18, 2020

    Mmm, this is such a yummy treat. I actually used slow cooker chipotle chicken (from the Serious Eats website) instead of the braised flank steak, but made the beer cheese nacho sauce and lime sour cream as listed, as well as using the other toppings included in the recipe. Such a treat! The beer cheese sauce makes a lot, so we were able to use it with regular nachos and also potato cauliflower burritos later in the week. I recommend making the cheese sauce in advance, as it took some time for my cream cheese to fully break down and melt into the sauce. Of course, you could also warm it first, so it is nicely pre-melted.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.