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