21 May 2013

Allium B kitchen: Chilli-beef tacos

We have a very yummy new recipe for you today that serves 4 people and will be ready to eat in under 30 minutes. (just the way we like it)

You will need,
4 x San Marcos Pickled Chipotle peppers (from a 198g can), plus 2 tbsp of the liquid
500g British Beef Rump or Frying Steak, thinly sliced
200ml natural yogurt
2 limes
2 tbsp chopped coriander
1 tbsp Mild & Light Olive Oil
1 large red onion, thinly sliced
8 soft corn tortillas, warmed
2 Baby Gem lettuces, finely shredded
150g cherry tomatoes, quartered, to serve

1. Finely chop the pickled chipotles and place all but 1 tablespoon in a bowl with the steak. Add the 2 tablespoons of the liquid from the can, stir well to coat, then set aside to marinate for 10 minutes.

2. Meanwhile, place the remaining chopped chipotles in a small bowl with the yogurt, grated lime zest from ½ a lime and a squeeze of juice (cut the remaining lime into wedges and use for serving). Add the chopped coriander, stir together and set aside.


3. Heat a large wok until hot, add the olive oil, then tip in the sliced onion and fry for 2–3 minutes or until softened. Add the marinated steak and stir-fry for 1–2 minutes. Tip into a serving bowl.

4. To serve, place a warmed tortilla on a plate, spread with some chipotle yogurt and add lettuce, tomatoes, hot steak, onions and a squeeze of lime juice. Fold over and eat straightaway

This recipe was taken from Waitrose online recipes

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