STEAK ASADA TACO

(Serves 4)

INGREDIENTS:

For the marinade: ½ large white onion, roughly chopped; 3 chipotle chillies from a can of chipotle chillies in adobo sauce, plus 2tbsp of the sauce; 2 medium jalapeños, roughly chopped; 6 garlic cloves; ½ cup roughly chopped fresh coriander; ¾ cup orange juice (preferably fresh); ½ cup pure olive oil; ¼ cup soy sauce; juice of 1 lemon; 1tbsp ground cumin; 1tbsp smoked paprika. For the taco: 12 tortillas; 250g flank steak; 50ml Trejo’s marinade; salt and pepper to taste. For the salsa verde (makes about 2 cups): 12 medium tomatillos, papery skin removed, tomatillos left whole; 1 medium jalapeño, left whole; 2 garlic cloves; ½ medium white onion; ¼ cup chopped fresh coriander; juice of 1 lime, plus extra to taste; 1tbsp kosher salt, plus extra to taste. For the verde slaw: 200g white cabbage; 50g red cabbage; 15g grated carrot; 50ml salsa verde; 5g sea salt. For the garnish: Pinch of chopped coriander; 1 lime, quartered

METHOD:

1. For the marinade: Combine the onion, chipotles and sauce, jalapeños, garlic, coriander, orange juice, olive oil, soy sauce, lemon juice, cumin and paprika in a food processor or blender and puree. Transfer the marinade to a large selfseal plastic bag or airtight container.

2. For the salsa verde: Heat a large heavy skillet over medium heat until it is very hot, about four minutes. Add the whole tomatillos and jalapeño. They should sizzle when they hit the dry hot pan. Cook until the vegetables are black and blistered in spots and soft on one side, use tongs to turn them over. Add the garlic cloves. Cook until the veg is blistered and the garlic cloves are toasted but not burned, five to seven minutes more. Remove the pan from the heat and, when cool, transfer to a blender or food processor and add the onion, coriander, lime juice and salt. Process until the sauce is completely smooth.

3. Marinade flank steak in Trejo’s marinade for at least 30 minutes. Grill steak until charred, about five minutes on each side (depending on size).

4. Shred the cabbage for the verde slaw, add carrot, salt and salsa verde and reserve for later.

5. Heat up the tortilla, top the tortilla with steak asada, verde slaw and salsa verde.