Luckily, Mexican food and chilli are best friends. So join my campaign and grab a few friends, a few margaritas, your sombrero (compulsory) and cook up my Spicy Steak Tacos- Ole!
There are quite a few processes here so as with any recipe feel free to chop and change it where you like. If you're short of time or just plain can't be bothered you don't have to pickle your onions, or on the other hand if you want to be a hero you could make your own soft tacos. Up to you!
Pickled Pink Onions
- 1 red onion sliced finely
- ¼ cup white vinegar
- 1 Tbsp water
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 1 teaspoon coriander seeds
Put all of the above ingredients into a small saucepan and cook for a few minutes until the onion softens. Cool, and put the onions with the liquid into a jar. First step complete!
Salsa Verde
Don't be scared off by the tomatillos in this, they're just green tomatoes! You can buy the tins from specialty Mexican food stores or places like Farro- and it's worth the effort.
- 1 tin of tomatillos (approx 380 grams)
- 3 green chillies
- 3 pickled chillies
- 1 Garlic clove
- Handful of coriander (leave some over to garnish your tacos though)
- Juice of 1 lime
Also don't be scared off by the amount of chilli, I would recommend starting with less and adding them as you go depending on how hot you like it and also how hot the chillies are.
Put all of the above ingredients into a food processor and give it a good whiz. Taste it, add more chilli if needed and a sprinkle of sea salt to taste. Step 2 done! (You can have a sip of your margarita now, you've earned it).
Lime Crema
- 1 tub of creme fraiche (approx 250 grams)
- 2 Limes
- 1 Garlic clove, crushed
- sea salt
Using a fork, whip together the creme fraiche with the zest and juice of one of the limes. Add in the garlic and sea salt to taste. Put the creme fraiche into your serving bowl and grate the zest of the second lime over the top to garnish. Well ain't that pretty.
The Rest
- Rump steak
- Cajun seasoning
- Ground cumin
- Veges to serve
- Lime wedges
- Small soft tacos
Rub the beef in an even quantity of cajun and cumin. If you have a griddle pan or a BBQ handy that would be perfect but any pan will do. Either way, get it smoking hot and cook the steaks rare to medium rare. Let them rest for 5 minutes.
While your beef is resting get your veges sorted. I chose red cabbage, carrot, and coriander with lime wedges to serve and it was deeeelish, but this bit is totally up to you. Whatever you choose, slice it, dice it and chuck 'em on a big plate with your warm tortillas so everyone can help themselves.
Sadly we didn't have margaritas, but aside from that the meal was pretty damn good. You can prep the condiments well in advance, and because of that it's perfect for feeding a hungry crowd without having to resort to sausages in white bread.
Load up your taco with a bit of everything, and with a tip of your sombrero and a twirl of your Mexican moustache take a huge bite and let the Mexi deliciousness sink in.
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