Tacos de carne asada (Grilled steak tacos)

MAKES 12

“Carne asada tacos are the most popular tacos in northern Mexico which, perhaps not coincidentally, is also where most of the country’s meat is produced,” says Cienfuegos. “Even though I’m from Mexico City, we always have these tacos for Sunday lunch with family and friends.” You will need to start this recipe a day ahead.

1 kg skirt, flank or rump steak

3 x 330ml bottles Mexican beer 12 spring onions, cut in half

Lime wedges, to serve

Tortillas (see recipe p102), to serve GUACAMOLE

5 ripe avocados

3 green chillies, such as jalapeño or

serrano, finely chopped

100 gm coriander leaves, finely chopped

Juice of 3 limes

1 tbsp extra-virgin olive oil

PICO DE GALLO 1/2 white onion, diced 4 green chillies, such as jalapeño or serrano, finely chopped 200 gm coriander leaves, finely chopped Juice of 2 limes 3 firm tomatoes, cut into 3cm chunks SALSA DE HABANERO Y PIÑA

Juice of 3 limes 1 red onion, thinly sliced 150 gm peeled and cored pineapple, sliced into thin strips 5 red, orange, yellow or green habanero chillies, thinly sliced lengthways

Pinch dried oregano (optional) 1 Place steak in a large bowl, pour over beer and season with 2 tbsp salt and

1 tsp freshly cracked black pepper. Stir to combine, then cover and set aside in the fridge to marinate overnight.

2 The next day, make guacamole, pico de gallo and salsa de habanero y piña. For guacamole, gently mash avocado in a bowl, season with salt then stir through remaining ingredients.

3 For pico de gallo, place onion, chilli and coriander in a bowl. Add lime juice and 1 tsp salt and gently stir for 3 minutes. Add tomato, stir to combine and set aside. 4 For salsa de habanero y piña, place lime juice, onion and a pinch of salt in a bowl. Heat a heavy-based frying pan over medium-high heat. Add pineapple and cook until slightly charred (3 minutes each side). Remove from heat and set aside to cool. Add charred pineapple, chilli and oregano (if using) to onion mixture and stir to combine; set aside. 5 Preheat a barbecue grill and flat plate to high. Cook spring onions on flat plate until slightly charred (10 minutes). Set aside. Cook steak on grill to medium-rare (3-4 minutes each side). Rest for 5 minutes then chop into bite-sized pieces.

6 Meanwhile, make tortillas.

7 Pile steak into the tortillas and top with guacamole, pico de gallo and salsa de habanero y piña. Squeeze a lime wedge over spring onions and season with salt. Serve alongside tacos with lime wedges and cold beer.

“These taco recipes are authentic, homely, ridiculously tasty and perfect for sharing. Give them a go next time you have friends and family come to visit.”