GERARDO LOPEZ'S BEEF TACOS
8 La Tortilleria Corn Tortillas
800 g beef skirt steak,
1 tsp thyme (dried or fresh)
1 tsp oregano (dried or fresh)
½ cup fresh coriander
1 tbsp La Costena Diced Jalapeños
1 garlic clove
1 lime, juiced
100 ml pineapple juice
200 ml vegetable oil
½ white onion, finely diced, to serve
½ bunch fresh coriander, chopped, to serve
La Costena Taco Salsa
Prepare the marinade by combining the oregano, coriander, thyme, jalapeño, garlic, lime, pineapple juice and vegetable oil in a blender.
Place the beef in a bowl and cover with the marinade, ensuring it is well coated. Place in the fridge for a minimum of two hours (or ideally overnight).
Preheat your BBQ (or hot pan) to a high heat then cook the beef to your liking. Take the beef off the heat and let rest for 2 minutes. Once rested, dice into small pieces.
At the same time, heat your tortillas on a very hot dry frying pan until soft and floppy, about 10 seconds either side. Wrap them in a thick cloth or aluminium foil as you go to keep them warm.
To serve, place cooked beef on a tortilla and garnish with coriander and onion.
Add La Costena taco salsa.
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