Country preference? Choose the preferred country to view local content and get a better experience.
Soft, warm tortillas are topped with juicy slices of steak, creamy avocado, zingy red onion, sweetcorn, and drizzled with smoky charred tomato and chipotle salsa and tangy sour cream.
Making the sauce
Assemble the Food Processor bowl and fit the Citrus Juicer
Juice the lime halves – speed 1
Transfer the juice into a small bowl and set aside
Remove the attachment and set aside
Heat a large frying pan – high heat
Add garlic, chilli and red onion into the pan
Cook, turning occasionally, until blackened and charred for 7 minutes, high heat
Transfer the charred vegetables into a medium bowl
Cover with a plastic wrap and set aside for 10 minutes
Add the plum tomatoes into the hot pan
Cook, turning halfway, until charred for 10 minutes
Let cool for 10 minutes
Assemble the Blender attachment
Add the charred tomatoes, salt, lime juice, chipotle paste, coriander and water into the blender goblet
Peel the charred garlic and chilli, then roughly chop and add into the attachment
Pulse until liquid but not completely smooth
Making the tortillas
Heat a griddle pan – medium-high heat
Working in batches, cook the tortillas on each side for 20 seconds
Place the tortillas on a warm plate, cover with a kitchen towel and set aside
Rub the steaks all over with salt and oil
Cook on each side until medium rare for 3 minutes, high heat
(Tip: If you prefer your steaks well done, cook for another 1-2 minutes on each side)
Transfer the steaks onto a clean plate, cover with foil and let rest for 10 minutes
Add sweetcorn, avocado and red onion into a medium bowl
Squeeze over the lime juice, season with salt and mix well to combine
Place two tortillas on each serving plate
Finely slice the steaks and divide equally between the tortillas
Drizzle with some of the chipotle sauce and sour cream
(Tip: You need about 150ml of the sauce in total)
Top with avocado, sweetcorn, onion mixture and pickled chillies
Serve
Soft, warm tortillas are topped with juicy slices of steak, creamy avocado, zingy red onion, sweetcorn, and drizzled with smoky charred tomato and chipotle salsa and tangy sour cream.
Making the sauce
Assemble the Food Processor bowl and fit the Citrus Juicer
Juice the lime halves – speed 1
Transfer the juice into a small bowl and set aside
Remove the attachment and set aside
Heat a large frying pan – high heat
Add garlic, chilli and red onion into the pan
Cook, turning occasionally, until blackened and charred for 7 minutes, high heat
Transfer the charred vegetables into a medium bowl
Cover with a plastic wrap and set aside for 10 minutes
Add the plum tomatoes into the hot pan
Cook, turning halfway, until charred for 10 minutes
Let cool for 10 minutes
Assemble the Blender attachment
Add the charred tomatoes, salt, lime juice, chipotle paste, coriander and water into the blender goblet
Peel the charred garlic and chilli, then roughly chop and add into the attachment
Pulse until liquid but not completely smooth
Making the tortillas
Heat a griddle pan – medium-high heat
Working in batches, cook the tortillas on each side for 20 seconds
Place the tortillas on a warm plate, cover with a kitchen towel and set aside
Rub the steaks all over with salt and oil
Cook on each side until medium rare for 3 minutes, high heat
(Tip: If you prefer your steaks well done, cook for another 1-2 minutes on each side)
Transfer the steaks onto a clean plate, cover with foil and let rest for 10 minutes
Add sweetcorn, avocado and red onion into a medium bowl
Squeeze over the lime juice, season with salt and mix well to combine
Place two tortillas on each serving plate
Finely slice the steaks and divide equally between the tortillas
Drizzle with some of the chipotle sauce and sour cream
(Tip: You need about 150ml of the sauce in total)
Top with avocado, sweetcorn, onion mixture and pickled chillies
Serve