Carne Asado Tacos

My love affair with all that is Tex-Mex continues. 

I'm undoing all the culinary harm done by Old El Paso taco kits...

serves 2+

1x ~500g chuletón

N.B. I am now using chuck steak: as the marinade works wonders, and it is half the price.

for the marinade

1 lime; juice

100g fresh pineapple

50ml water

1/2 kiwi fruit

50ml olive oil

small bunch of coriander

1 fresh chilli; chopped

2 garlic cloves; crushed

1 tsp sugar

1/2 tsp dried oregano

1/4 tsp ground cumin

1 tsp salt

few grinds of freshly ground black pepper

for the guacamole

*pico de gallo

50g cherry tomatoes

1/2 small white onion

small bunch of fresh coriander

1/2 fresh red chilli

1 tbsp lime juice

1/2 tsp salt

2 avocados

1 tbsp lime juice

11/2 tsp salt

2 garlic cloves

1/2 fresh red chilli

for the pickled red onion

2 red onions; halved and finely sliced

200ml white wine vinegar

50g white sugar

1 tbsp salt

1 bay leaf

1/4 fresh red chilli; chopped

4  wheat tacos

queso fresco or Feta to crumble

first, the marinade...

1. Blend the kiwi and pineapple along with the water. Mix this with the remaining ingredients.

2. Place the meat in a Tupperware container or a freezer bag; and cover with the marinade.

3. Marinade overnight or up to 2 days.

N.B. Enzymes in the pineapple and kiwi will tenderise the meat.

guacamole...

3. Finely chop the ingredients for the pico de Gallo (in red); and mix together with the lime juice and salt.

4. Chop the avocado, chilli and garlic. Add these to the pico de Gallo mix and stir with a wooden spoon.

5. Incorporate the remaining salt and lime juice; stirring until a soft, chunky texture is reached.

pickle your onions...

6. In a small saucepan: heat the vinegar along with the sugar, salt and bay leaf.

7. When the mixture begins to boil; add the onions and simmer for 30 seconds.

8. Remove from the heat and leave to cool.

9. Transfer to a storage jar and add the chilli. Chill in the fridge until required.

nearly there...

10. Preheat the oven to 150ºC

11. Remove the meat from the marinade and cook on a hot BBQ for a couple of minutes either side. If you don't want to fire up the BBQ, cook in a hot griddle pan.

12. Leave the meat to rest for 5 minutes before cutting thinly across the grain.

13. Put the tacos in a foil parcel and warm in the oven for 10 minutes.

N.B. The foil parcels should never contain more than 5 tacos.

14. Fill your warmed tacos: avocado; a couple of slices of meat, pickled onion, and finish with a little crumbled queso fresco.

15. Roll and enjoy...