Steak Tacos with Charred Tomato and Chipotle Salsa
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.
Ingredients
1 lime, halved
6 garlic cloves, unpeeled
1 green jalapeño chilli
150 g red onion, peeled, quartered
850 g plum tomatoes
1 tsp fine sea salt
2 Tbsp chipotle paste
20 g fresh coriander, destalked, roughly chopped
100 g water
For the tortillas
8 tortilla wraps, (10 cm)
2 rump steak
salt, as needed
vegetable oil, as needed
100 g canned sweetcorn, drained
2 avocados, peeled, de-stoned, diced
75 g red onion, peeled, diced
1 lime, halved
pickled red chilli, as needed
pickled green chilli, as needed
sour cream, as needed
Instructions
STEP 1/6
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
STEP 2/6
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
STEP 3/6
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
STEP 4/6
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
STEP 5/6
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
STEP 6/6
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
This recipe makes 1L of charred tomato and chipotle sauce, any leftovers from this recipe are perfect for using to top nachos and enchiladas, or as a base for a deliciously smoky chilli.
The sauce can be divided into 4 portions and will keep in the fridge for up to 3 days in an air-tight container or freeze for up to 6 months. Defrost overnight in the fridge before using.
Steak Tacos with Charred Tomato and Chipotle Salsa
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.
Ingredients
1 lime, halved
6 garlic cloves, unpeeled
1 green jalapeño chilli
150 g red onion, peeled, quartered
850 g plum tomatoes
1 tsp fine sea salt
2 Tbsp chipotle paste
20 g fresh coriander, destalked, roughly chopped
100 g water
For the tortillas
8 tortilla wraps, (10 cm)
2 rump steak
salt, as needed
vegetable oil, as needed
100 g canned sweetcorn, drained
2 avocados, peeled, de-stoned, diced
75 g red onion, peeled, diced
1 lime, halved
pickled red chilli, as needed
pickled green chilli, as needed
sour cream, as needed
Instructions
STEP 1/6
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
STEP 2/6
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
STEP 3/6
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
STEP 4/6
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
STEP 5/6
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
STEP 6/6
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