Mexican cuisine has a seductive appeal for food lovers. The spicy, delectable crunch of tacos and their mouth-watering appearance make these tortillas filled with grilled meat and hot sauce a fantasic favourite for foodies to indulge in.
Ingredients:
1kg trimmed skirt steak 4tbsp olive oil 4 cloves garlic, smashed and peeled 1 onion, chopped 1 red pepper, seeded and chopped 1/2 jalapeno pepper, chopped 2tsp red chili powder Salt and ground black pepper to taste 4 medium sized roasted tomatoes, diced 2 limes, one for juice, one for garnishing 8 corn tortillas, or chapatti/roti 1 cup sour cream 4tbsp coriander leaves1 cup iceberg lettuce, julienne 2 small radishes, roundly sliced
Directions:
Heat a large skillet over medium heat. Once hot, add the olive oil and saute the garlic, onions and peppers until soft and lightly browned, about six minutes. Add the chilli powder and some salt and pepper, and stir until fragrant, about one minute. Add the two diced tomatoes and 1/2 cup warm water, or any kind of stock, and simmer for 10 minutes. Season with salt and black pepper to taste. Set to cool. Add the lime juice and tomato mixture into a blender, and blend into a smooth texture. Marinade the skirt steak with two-thirds of the sauce until it is coated well. Cover with plastic wrap and place it in the fridge for at least one and up to 10 hours. Preheat a grill to medium-high heat, and brush it with olive oil. Grill the steak for four to six minutes on each side for medium or well-done meat. Allow the steak to cool for a few minutes, and cut it into bite sized pieces. Fold the soft corn tortillas or chapatti/roti, and stuff them with grilled meat, red pepper, onions, coriander leaves and sliced radish. Serve the tacos hot and pour sour cream on top.