Mex I can

The Guardian - Feast - - Feast -

Prep Cook Rest Serves 20 min 4 hr 1 hr 6-8

1 gar­lic clove, peeled 250ml fresh lime juice 500g lean best sir­loin or rump steak, minced 150g fresh toma­toes, finely diced

50g white onion, peeled and finely diced

30g fresh co­rian­der, finely chopped

1 tbsp hot sauce

(eg Valentina)

5g chipo­tle chilli pow­der 1 tbsp oregano leaves Salt and black pep­per, to taste

1 ripe av­o­cado, sliced, to gar­nish Slice the gar­lic clove very thinly and add to the lime juice, fol­lowed by the minced lean meat, then let it “cook” in the juices for four hours. Stir oc­ca­sion­ally, un­til the meat has changed colour.

Trans­fer to a mix­ing bowl with the rest of the in­gre­di­ents.

Sea­son well, and leave to rest for at least one hour, so the flavours com­bine.

Serve about one ta­ble­spoon of the mix­ture on each tostada, and gar­nish with a thin slice of the av­o­cado. You can find many of these in­gre­di­ents in su­per­mar­kets, but you could also try spe­cial­ists such as mex­gro­ and la­tien­

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.