“These tacorecipes
areauthentic,
homely,ridiculously
tasty andperfectfor
sharing. Givethem
a go nexttimeyou
havefriendsand
family come to visit.”1 kgskirt,flankorrumpsteak
3 x 330mlbottlesMexicanbeer
12 springonions,cutinhalf
Limewedges,toserve
Tortillas(seerecipe p102), to serve
GUACAMOLE
5 ripeavocados
3 greenchillies,suchasjalapeñoor
serrano,finelychopped
100 gmcorianderleaves,finelychopped
Juiceof3 limes
1 tbspextra-virginoliveoil
PICODEGALLO
1/2 whiteonion,diced
4 greenchillies,suchasjalapeñoor
serrano,finelychopped
200 gmcorianderleaves,finelychopped
Juiceof2 limes
3 firmtomatoes,cutinto3cmchunks
SALSADEHABANERO Y PIÑA
Juiceof3 limes
1 redonion,thinlysliced
150 gmpeeledandcoredpineapple,
slicedintothinstrips
5 red,orange,yelloworgreen
habanerochillies,thinlysliced
lengthways
Pinch dried oregano (optional)1 Placesteakina largebowl,pourover
beerandseasonwith2 tbspsaltand
1 tspfreshlycrackedblackpepper.Stir
tocombine,thencoverandsetaside
inthefridgetomarinateovernight.
2 Thenextday,makeguacamole,pico
degalloandsalsadehabaneroy piña.
Forguacamole,gentlymashavocado
ina bowl,seasonwithsaltthenstir
throughremainingingredients.
3 Forpicodegallo,placeonion,chilli
andcorianderina bowl.Addlimejuice
and1 tspsaltandgentlystirfor3 minutes.
Addtomato,stirtocombineandsetaside.
4 Forsalsadehabaneroy piña,place
limejuice,onionanda pinchofsaltin
a bowl.Heata heavy-basedfryingpan
overmedium-highheat.Addpineapple
andcookuntilslightlycharred(3minutes
eachside).Removefromheatandset
asidetocool.Addcharredpineapple,
chilliandoregano(if using)toonion
mixture and stir to combine; set aside.5 Preheata barbecuegrillandflatplate
tohigh.Cookspringonionsonflatplate
untilslightlycharred(10minutes).Set
aside.Cooksteakongrilltomedium-rare
(3-4minuteseachside).Restfor5 minutes
thenchopintobite-sizedpieces.
6 Meanwhile,maketortillas.
7 Pilesteakintothetortillasandtop
withguacamole,picodegalloandsalsa
dehabaneroy piña.Squeezea lime
wedgeoverspringonionsandseason
withsalt.Servealongsidetacoswith
lime wedges and cold beer.●TACOSDECARNEASADA
Grilled steak tacos
MAKES 12“CarneasadatacosarethemostpopulartacosinnorthernMexicowhich,perhapsnot
coincidentally,is alsowheremostofthecountry’smeatis produced,”saysCienfuegos.
“EventhoughI’mfromMexicoCity,wealwayshavethesetacosforSundaylunchwith
family and friends.” You will need to start this recipe a day ahead.Pictured p99104 GOURMET TRAVELLER