A long hiatus I know. I’m about 4 months pregnant and my first trimester saw me completely reject ‘screens’ – no blog, no instagram, no facebook. This would have been a Very Good Thing were I not sick as a dog. Thankfully it passed early, around 8 weeks, and I’m having a lovely pregnancy now, very mellow and relaxed. I’m also back on fish in a big way! So happy about this as I went off seafood massively when pregnant with Lexie. With her all I wanted was cheese and ham toasties, burgers and pies!
This baby seems to want citrus, chilli and fish and I’m really craving Mexican food. So far I’ve made carnitas which I’ll share another day (I roasted pork belly instead of braising pork leg – nice but I’d like to try the braised version), yummy fish tacos and my current fave – these delicious steak tacos.
The recipe (and pic above) is from Mexican Food Made Simple (though I do my own fresh tomato salsa and guacamole and add to the refried beans). I’m not a huge fan of the Wahaca restaurants but so far all the recipes I’ve made from this book have been good. I love the refried beans in particular. Even though the steak is marinated with chilli it isn’t spicy and was fine for my toddler to eat. I tend to do one chilli free salsa for Lexie and give her slices of avocado, which she prefers, instead of guacamole. It’s also good to serve with some fresh orange juice (or a mix of orange and grapefruit juice which I love with ice and sprigs of mint!) as vitamin C helps to absorb the iron from the meat.
This is not a ‘use up the cupboard’ dinner and there are some specialist Mexican ingredients worth buying. Also, as there are a few salsas and sides to make, it’s best prepped with napping children, or on the weekend when the adult:child ratio improves! It’s a ‘lots of little bowls’ on the table meal so bear this in mind if you don’t fancy washing lots of dishes after!
I think it’s the most complicated recipe I’ve ever written up due to all the components. Tacos are definitely quicker than the burritos and I often make a much simplified version of this recipe with just steak, spring onions, fresh tomato salsa and guacamole – takes about 30 mins, no specialist ingredients needed and totally delicious so please don’t feel overwhelmed by this long recipe! There is an easier way to make it!!
If you want to go the whole shebang I recommend printing this off (print button should be below) and reading it with a cold beer a week before you make it! Preferably listening to this soundtrack. And definitely make the chipotle salsa and beans in advance. As faffy as it is making all these sides, because some of them keep well, they do make instant other meals (nachos or just rice with refried beans/salsa/cheese/sour cream etc) so it’s nice having them in the fridge.
Sorry there are no pictures of the actual meal – it’s my first post in ages and I’m a bit slow on the take – I’ll update with real photos when I next make this. Instead here are nice pictures of Lexie enjoying this summer. I feel like I should write an update on her and what we’ve been up to but this is a long recipe so I’ll let the photos speak for us!
- 600g butterfly cut onglet steak – we got this from the butcher. Original recipe calls for thin skirt steaks
- 3 tbsp olive oil
- 2 cloves crushed garlic
- Juice of 1/2 an orange
- 1 finely chopped chilli de arbol
- Salt and pepper
Refried beans (optional)
- 4 tbsp olive oil
- 1 chopped white onion
- Salt and pepper
- 2 chopped cloves of garlic
- 1/2 chile de arbol chopped (optional)
- 1 tbsp chopped coriander stalks or 1 tsp ground coriander
- 2 bay leaves
- 1 tbsp dried oregano
Then either a tin of black beans (or any beans – pinto/borlotti are good and taste great refried) OR cooked black beans. If doing the cooked version
- 250g dried black beans
- 4 bashed cloves of garlic
- A few sprigs of thyme (optional – I’ve never used)
- A few bay leaves
- A little chicken or veg stock (1/2 cube)
- Espazote (comes with this black bean kit) (optional, I’ve made delicious beans without it)
- 1 onion cut in 1/4s
- 1 tbsp salt
Chipotle salsa (this is amazing!!) (optional)
- 4 plum tomatoes
- 2 cloves unpeeled garlic
- 1 tbsp chopped coriander
- Juice of 1/2 lime
- Salt to taste
- 1 white onion in 1/4s
- 1 or 2 tbsp chipotles en adobo
Fresh tomato salsa (optional)
- 4 chopped vine or plum tomatos
- 1/2 crushed garlic clove
- 1 chopped spring onion
- Handful of chopped coriander
- 1 chopped birdseye chilli (red or green or both!) (omit for kiddies)
- Olive oil to taste – 2 tbsp approx
- 1/2 – 1 tsp salt to taste
- 1/2 – 1 tsp sugar to taste
- Juice of 1/2 lime to taste
- 1 or 2 mashed ripe avocados
- 1 sliced spring onion
- 1 chopped green birdseye chilli (optional)
- Olive oil to taste (maybe 1 tbsp)
- Lime juice to taste (maybe 1/2 lime)
- Salt to taste
(A speedy guacamole is just to mash avocado and add a tablespoon or two of the fresh tomato salsa and mix. Or just have slices of avocado a la Lexie.)
- Corn tortillas – little ones for tacos, big ones for burritos (most supermarkets sell tortillas)
- Sour cream
- Grated cheddar cheese (medium cheddar is good) (optional)
- Chopped coriander
- White basmati rice (optional)
- 6 spring onions sliced into 3cm lengths
- Kitchen towel paper
Marinate the steak in the olive oil, garlic, orange juice, chilli and seasoning for 30 mins. If having rice make it now. Prepare all the salsas and sides. The chipotle salsa and the refried beans can be made in advance as both keep well in the fridge. The guacamole and fresh tomato salsa should be prepared from scratch now. Here’s how!
For the chipotle salsa get a heavy bottomed pan and dry roast the tomatoes, onion and garlic for about 15 mins. They should blacken and keep turning them. When done, squeeze the garlic out of the skins and put in a blender along with tomatoes and onion. Add the chipotles en adobo and whizz. Put into a bowl and add the chopped coriander, salt and lime to taste. This salsa will keep for a few days to a week in the fridge and it’s bloody lovely.
For the refried beans, heat the oil in a pan and soften the onion and garlic with the spices. After 5-10 mins add the beans with either some of the cooking water, or a little water if using a can, and mush some of the beans with a masher to thicken the sauce. Season and taste. Add a little chicken or veg stock if it needs it. This will keep for up to a week in the fridge.
(If not using canned beans, soak the black beans overnight. Drain and rinse then place the beans in a pan covered in about 10cm of water. Add the garlic, herbs and onion, bring to the boil and skim off any scum on the surface. Simmer, partially covered, for 2-3 hours. Add salt to taste when the beans are done not before or it will toughen the beans up.)
For the fresh salsa and guacamole literally combine all the ingredients for each and mix. I usually do this in jars to save on having 90 bowls on the table and both will keep for a day in the fridge (but not longer really).
Once all the salsas and sides are done assemble the other ingredients. Chop coriander, slice limes, grate the cheese and open the sour cream. Warm the tortillas either by lightly dry frying each one on both sides for a few mins or by wrapping all of them in foil and placing in a warm oven for 5 mins.
Heat a griddle or heavy bottomed pan until smoking hot and add olive oil. Chop the spring onions, season with salt and pepper and put on the hot pan. Pat the steak dry with kitchen towel and add to the pan. Sear for a minute on both sides (90 secs max – this cut of beef can toughen up but is very tender if cooked quickly and served rare). Leave the beef to stand for a minute on a warm plate and finish cooking the spring onions. When done remove the onions and put on the steak plate, adding the reserved steak marinade to the pan, sizzling it up then pour into a separate bowl. Slice the steak into bite size pieces cutting across the grain. Then either add to the marinade or serve separately.
Make sure everything is on the table and then finally….. to assemble!
If having a taco place a little steak and marinade in the middle of the tortilla and dollop on top the spring onions, guacamole, chipotle salsa, sour cream and fresh coriander (you can add cheese too – I don’t). Roll up the tortilla like a wrap or fold in half making a half moon and enjoy!
If having a burrito add a little rice to the tortilla then top with steak, spring onions, guacamole, salsa, cheese and sour cream. Make a little parcel by folding in the outside edges (so tuck in the top and bottom sides then tuck in the side sides!). Roll over and eat or toast for a few minutes in a dry pan and then eat!
Serve with slices of fresh lime, ice cold beer or juice. I think slices of watermelon make a great pudding after these tacos/burritos.