Scandal Boggs ┃ Fashion, Beauty & Home

Experience the flavors of the International Festival of the Arts 2024 at the Mexico Pavilion right in your own kitchen. Indulge in the exquisite blend of Carne Asada and Grilled Queso with these unofficial dupe recipes inspired by the vibrant culinary offerings of Epcot.

This dish is based on the Carne Asade available at the Mexico Pavilion at Epcot. Find more unofficial, dupe recipes from this festival here at my masterlist.

Carne Asada:

Ingredients:

• 2 pounds beef sirloin, thinly sliced
• 1/3 cup chipotle peppers in adobo sauce, minced
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 cup olive oil
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. In a bowl, combine chipotle peppers, minced garlic, cilantro, ground cumin, dried oregano, olive oil, salt, and pepper. Mix well to form the marinade.
2. Place the thinly sliced beef in a large resealable plastic bag or shallow dish.
3. Pour the marinade over the beef, ensuring each slice is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight.
4. Preheat the grill to medium-high heat.
5. Grill the marinated beef slices for about 2-3 minutes per side or until cooked to your liking.
6. Remove from the grill and let it rest for a few minutes before slicing it against the grain.

Grilled Queso Fresco:

Ingredients:

• Queso fresco, sliced into thick slabs

Instructions:

1. Place the slices of queso fresco on the grill for 1-2 minutes per side until they develop grill marks.

Nopales Salad with Queso Fresco Foam and Chicharron Dust:

Ingredients:

• Nopales (cactus paddles), cleaned and diced
• Mixed salad greens
• Queso fresco foam (blend queso fresco with a bit of cream until frothy)
• Chicharron dust (crushed pork rinds)

Instructions:

1. Steam or blanch the diced nopales until tender. Allow them to cool.
2. In a bowl, mix the cooled nopales with mixed salad greens.
3. Plate the salad and drizzle queso fresco foam over the top.
4. Sprinkle chicharron dust on the salad as a flavorful garnish.

Serve:

Plate the sliced Carne Asada alongside the grilled queso fresco and the Nopales salad with queso fresco foam and chicharron dust. Serve with lime wedges for an extra burst of citrus flavor.

This Carne Asada dish with grilled queso fresco and a Nopales salad offers a perfect blend of smoky, savory, and fresh flavors. Enjoy this delicious and visually stunning meal!