Carne Asada Tostone Burger With Elote Corn Relish And Spicy Jalapeno Crema


  • 1/2 Cup fresh orange juice
  • 1/4 Cup fresh lime juice
  • 1 Tablespoon minced garlic
  • 1 Tablespoon pickled-jalapeno slices, minced
  • 1 Small red onion (about the size of a baseball), diced
  • 1 Teaspoon kosher salt
  • . Teaspoon cracked black pepper
  • 2 Pounds ground beef (80 percent lean, 20 percent fat)
  • 3 Ears corn on the cob, husks still attached
  • 1/2 Cup mayonnaise
  • 1 Cup white Mexican crumbling cheese (like cotija or queso fresco)
  • 3 Scallions, diced
  • 1 Tablespoon dried chili pepper seasoning
  • 1 Cup Mexican crema (can substitute sour cream)
  • 2 Tablespoons pickling liquid (from the jar of pickled jalapenos)
  • 1 Liter canola oil
  • 6 Green (under-ripe) plantains


  • 1. Set grill to high heat (about 450 degrees) 2. Combine orange juice, lime juice, garlic, jalapeno, onion, salt and pepper in a bowl and whisk to combine 3. Add ground beef and gently fold together until all ingredients are well combined 4. Allow beef mixture to sit and flavors to marry while you complete the other elements of the dish 5. Place corn, still in its husks, on the grill and close the lid 6. Grill 10 minutes, flipping after 5 minutes; when done, remove husks 7. Cut kernels from cobs and place in a large bowl 8. Hold cobs over the bowl of kernels and, using the back of your knife, run it down the cobs to release any milk into the bowl as well 9. Fold in mayonnaise, cheese, scallions and chili pepper seasoning; set aside 10. Whisk Mexican crema and jalapeno pickling liquid together until smooth; set aside 11. Using a candy thermometer, heat canola oil to 350 degrees in a heavy bottomed saucepan 12. Remove skins from plantains and cut each in half 13. Then trim off the pointy tops and bottoms, so each plantain is now 2 similarly sized halves with similarly sized ends 14. Working in batches, carefully drop plantain halves in the oil and cook 2 to 3 minutes, or until golden 15. Remove from oil and allow to cool a few minutes, just long enough so that you can touch them with your hands 16. Wrap a cutting board and the bottom of an omelet pan in aluminum foil 17. Working with 1 piece at a time, lay plantains on the aluminum wrapped cutting board and flatten to about .-inch thick with the aluminum wrapped bottom of the omelet pan 18. The plantains will still be warm and mushy enough for you to shape them into more circular circles after they are flattened 19. Working with one at a time, drop flattened plantains into the oil and cook until crisp Đ about 1 to 2 minutes 20. Remove to a paper towel lined plate; set aside 21. Divide ground beef mixture into 6 evenly sized patties and place on the grill 22. Grill burgers 5 minutes per side, until a nice crust has formed and the burgers have reached 160 degrees on a meat thermometer 23. To assemble, spread some jalapeno crema on . of the tostones 24. Top each with a burger patty and a generous spoonful of elote corn relish 25. Spread some more jalapeno crema on the remaining tostones and place on top of the burgers. 26. Enjoy!