Beef tacos
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Ingredients
- 700g flank, bavette or skirt steak
- 2 limes, juiced
- 2 tsp ground cumin
- 2 cloves garlic, crushed
- 2 tbsp soft brown sugar
GUACAMOLE
- ½ clove garlic, chopped
- chopped to make 1 tbsp coriander
- 1 green chilli, seeded and chopped
- 2 large avocados, ripe
- 1 lime, juiced
SALSA
- 4 tbsp pickled jalapeños, diced
- 1 large red onion, finely diced
- a small bunch coriander, chopped
- 2 limes, juiced
- 2 tbsp chipotle Tabasco sauce or chipotle paste
TO SERVE
- 12 corn tortillas
- oil
- chipotle Tabasco sauce
Method
- STEP 1
Marinate the meat with the lime juice, cumin, garlic and sugar. Season and leave for 2 hours or overnight in the fridge.
- STEP 2
For the guacamole, crush the garlic, coriander, chilli and some salt with a mortar and pestle. Add the avocados and lime juice. Crush everything together and scrape into a bowl. Mix the salsa ingredients in another bowl and season.
- STEP 3
Heat the bbq or a heavy griddle pan. Wipe the marinade from the meat and brush with oil. Season and grill on direct heat. Cook for 2-3 minutes on each side, depending on the thickness of the meat. It should get a nice char before you flip it over. Rest under foil for 10 minutes.
- STEP 4
Brush the tortillas with a little oil, and warm them through on each side in a heavy griddle pan until they take on the golden char lines. Mould into a taco shape and leave to firm up (you may need to hold them in place using a couple of glasses). Chop the meat into bite-sized pieces and serve with the guacamole, salsa and tortillas.
