Recipes from Tony & Judy Gonzalez
By FBWorld Team
Mother's Day coming up this Sunday, sharing a few mother-son
recipes for the occasion, courtesy of Tony Gonzalez, one
of the most decorated tight-ends in NFL history, and his
mother, Judy, seemed appropriate. Tony and his mom have
always loved cooking together, and each year on Mother's
Day, Tony cooks her some of their favorite dishes to celebrate,
like their go-to Gonzelez's Grilled Carne Asada or Tony's
Charred Elotes (street corn) with Queso Fresco.
2 lbs. Grass Fed Skirt Steak
4 Garlic Cloves
1 tspn. Salt
12 0z. Modelo Especial
1. Marinate skirt steak with minced garlic,
juice from 8 fresh limes, half a bottle of Modelo Especial
and salt & pepper to taste.
Next trim the meat of any excess silver membrane. Place
the skirt steak in a tray and pour half the marinade over
it, then flip the steak and pour the other half on the
marinade over it. Let marinate for 2 hours in the refrigerator.
Once the meat is marinated, bring the steak to room temperature
before grilling. When the coals are at there hottest,
grill the meat for about 7 or 8 minutes on each side.
Let rest for a few minutes and serve.
Charred Elotes (street corn) with Queso Fresco
6 Elotes (corn on the cob)
2 liters of Water
1 cup of Mayo or Mexican Crema
1 cup of Parmesan Cheese or Queso Fresco
1/4 cup of Chile Piqun
6 Limes Wedges
Salt & Pepper
1. In pot, boil elotes with a little
bit of salt, until corn is tender. Remove elotes from
water, pat dry, and place onto grill to char briefly on
each side. Remove elotes, cut and insert a wooden stick
so they're eay to grab.
Sprinkle fresh lime juice and spread mayo or crema on
the elote., Sprinkle cheese, salt, pepper and chile piquin
to taste. Serve with extra lime wedges.