INGREDIENTS
Carne asada
1 ancho chilli, seeds and stem removed, soaked in water for 10 minutes
1 chipotle chilli in adobo sauce
2 tbsp orange juice
1 tbsp lime juice
2 tsp brown sugar
2 garlic cloves, roughly chopped
1 tsp ground cumin
½ cup coriander stems, (approximately ½ bunch) roughly chopped
1 tsp salt flakes
500 g skirt or rump steak, trimmed
Charred tomato salsa
500 g tomatoes
1 red onion, halved
3 garlic cloves, unpeeled
1 long red chilli, stem removed
½ cup coriander leaves and stems (approximately ½ bunch) roughly chopped
1 lime, juiced
Salt flakes, to taste
Quick pickled onion
1 red onion, thinly sliced
1 lime, juiced
2 tbsp red wine vinegar
2 tsp white sugar
Tortillas
220 g (1 ¾ cups) masa harina
½ tsp salt flakes
1 tbsp vegetable oil
250 ml (1 cup) hot water
To serve
1 tbsp vegetable oil
1 cup thinly sliced cabbage
1 avocado, sliced into thin wedges
2 tomatoes, finely chopped
1 cup coriander leaves
1 lime, cut into thin wedges
METHOD
Carne asada
- Remove the ancho chilli from the water, discard the water.
- Blend or process all ingredients, except for the beef, until smooth.
- Place the beef and the marinade into a large vacuum sealing bag. Place into the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3. Marinate for at least 3 hours in the fridge.
- Place the sealed bag onto a rack in the steam oven and Sous-vide at 49°C for 1 hour.
- Remove the beef from the bag and discard excess marinade.
Charred tomato salsa
- Preheat the oven on Full Grill at 300°C. Place the tomato, onion, garlic and chilli onto the grilling and roasting insert in the universal tray. Place into the oven on shelf level 5 and cook for 10 minutes, or until charred and soft. Remove garlic from the skins.
- Blend all ingredients. Season to taste with salt and extra lime, if desired.
Quick pickled onions
- Combine all ingredients in a bowl. Set aside for 30 minutes, drain liquid before serving.
Tortilla
- Place the masa harina, salt, oil and hot water in a large bowl. Mix with a spoon until combined. Knead the dough to form a ball.
- Cover with a damp kitchen towel and allow to rest for 10 minutes.
- Divide the dough into 16 balls and keep covered with the damp towel.
- Using a tortilla press or a rolling pin, flatten the balls between two layers of plastic; we use a halved zip lock bag.
- Preheat the tepan yaki plate on medium-high heat, induction setting 7.
- Peel the tortilla off the plastic and place directly on the tepan yaki plate, cook for 2 minutes each side, or until the tortilla is cooked through; they may puff slightly when cooked.
- Remove and place in a saucepan lined with a tea towel, covering as you add each tortilla. This will allow them to steam and become soft. The tortillas can be kept warm in a gourmet warming drawer for a longer period.
To serve
- Preheat the tepan yaki plate or griddle plate on medium-high heat, induction setting 7.
- Lightly oil the beef and place on the plate; cook for 1-2 minutes each side, or until the beef is browned. Rest meat for 5 minutes before carving into thin slices.
- Place the beef, tortillas, cabbage, avocado, tomato, coriander, lime wedges and salsa on the table for everyone to make their own tacos.
Alternative appliance methods
• The salsa ingredients can be cooked on the tepan yaki plate on medium-high heat, induction setting 7 for 10 minutes, or until soft.
• The beef can be seared on a griddle plate on the induction cooktop.
Alternative appliance methods
Induction
- The salsa ingredients can be cooked on the tepan yaki plate on medium-high heat, induction setting 7 for 10 minutes, or until soft.
Hints and tips
- You can use store bought tortillas, or make your own.
- Excess tortillas can be fried to make your own corn chips.
- Chilli in adobo is a tinned product found in some supermarkets and specialty stores. Store the remainder of the can in the freezer.
- Masa harina is a fine corn flour, available in specialty stores. Plain flour can be used as a substitute if the masa is difficult to purchase, but less water may be needed.
- The beef can be cooked straight after marinating, however cooking it via sous-vide guarantees a perfect result.
- Where possible, buy your beef from a sustainable farmer; not only better for the environment and for the cows, but it often tastes so much better!