Steak taco with Pico de Gallo and guacamole by Cool Chile
This is known as an arrachera (which means skirt steak in Spanish) taco in Mexico. Ask your butcher for skirt steak, also called onglet or bavette, it is a great tasty cut and cooking this meat over fire will give you wonderful beefy flavour. Mexicans cook the meat well and chop very finely against the grain, but cook to your taste, just chop so it is easy to eat in your taco.
Makes 1.
50g of steak per taco
(skirt steak has the best flavour or use quick frying steak)
1 tbsp Recado de Bistec Paste
Juice of one lime
1 tbsp oil
1 tbsp guacamole
2 tsps Pico de Gallo
1 x Soft Corn Tortilla (15cm)
Salt to taste
Marinate the steak in Recado de Bistec paste, thinned with lime juice or water for 30 mins. Rub with a little oil then fry hard in a pan with a little more oil or char grill. The idea is not rare steak but flavoursome tougher cuts that are well cooked and very thinly sliced against the grain.
Heat your tortilla in a pan on both sides until toasty, spoon on the guacamole (see sauces & dips recipes), it should be room temperature, place the beef on the guacamole, sprinkle with sea salt, spoon on the Pico ge Gallo (see sauces & dips recipes) and eat immediately!