900g rump of beef, very thinly sliced by your butcher into about 12 slices
15 large salad onions, trimmed and halved lengthways or 30 whole spring onions
Olive or corn oil, for brushing
16–24 x 15cm corn tortillas
Guacamole (recipe below)
Roasted red tomato and chilli salsa (recipe below)
1. Lightly sprinkle each slice of beef with 1?4 teaspoon of salt and set them aside for about 10 minutes.
2. Heat a griddle pan over a high heat until it’s smoking hot. Brush the onions and beef lightly with oil.
3. Griddle the onions for 2–3 minutes, then transfer them to a serving plate and keep them warm.
4. Griddle a few of the beef slices for about 20 seconds per side, then slice them into strips.
5. Warm the tortillas in a dry frying pan, in a microwave or in the oven.
6. Serve with the beef, guacamole, salsa and lime wedges. Continue to cook the remaining slices of beef while your guests start eating.
4 ripe plum tomatoes
2 cloves garlic, skin on
1 whole red jalapeño or serrano chilli, or any fat red super market chilli.
1?4 tsp salt?
1 small onion, finely chopped
Juice of 1?2–1 lime (to taste)
Small handful of coriander, freshly chopped
1. Heat a dry heavy-based frying pan until hot. Add the tomatoes, garlic and chilli and roast them until they’re softened and have brown patches all over them.
2. Remove the garlic and chilli first. You can roast all the ingredients in a 200°C/Fan 180°C oven for 15–20 minutes, but the frying pan method is more authentic.
3. Roughly chop the tomatoes when they’re cool enough? to handle. Peel the garlic and put it in a pestle and mortar with the chilli (stem removed).
4. Bash to break them up, then add the tomatoes and salt and continue bashing until you have a thick pulpy sauce. Alternatively, you can pulse everything in a blender to this point.
5. Stir in the chopped onion, lime juice to taste and the chopped coriander.
6. Serve with dishes such as tacos, eggs and totopos.
1 green jalapeno or chilli of similar size, deseeded and finely chopped.
½ small white onion, finely chopped
¼ tsp salt
1 large ripe avocado, stoned and peeled
Juice of ½ lime
1 small handful coriander, chopped
1. Pound the chilli in a pestle and mortar with the onion and the salt.
2. When they’re broken down to a lumpy paste, add the avocado and break up the flesh roughly with a fork.
3. Stir in the lime juice to taste and the chopped coriander.
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