Carne asada (beef tacos) are made with grilled steak and served with guacamole, pickled chillies and a fresh coriander salsa. Assemble on the table and let everyone dig in.
700 g beef flank steak, bavette or skirt steak
2 limes, juiced
2 tsp ground cumin
2 garlic cloves, crushed
2 tbsp soft brown sugar
½ garlic clove, chopped
1 tbsp coriander chopped
1 green chilli, seeded and chopped
2 large avocados, ripe
1 lime, juiced
3 tbsp pickled jalapeños, diced
1 large red onion, finely diced
small bunch coriander, chopped
2 limes, juiced
2 tbsp Tabasco sauce or chipotle paste
12 corn tortillas
- Marinate the meat with the lime juice, cumin, garlic and sugar. Season and leave for 2 hours or overnight in the fridge.
- 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.
- Heat the barbecue or a heavy chargrill 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.
- Brush the tortillas with a little oil, and warm them through on each side in a heavy chargrill pan or on the barbecue 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.