Mexican Tacos

Create an authentic Mexican feast with Maria Price's homemade tortillas filled with cortadillo, drunken beans and a fresh guacamole
Mexican Tacos
  • Rating:
  • Serves: 6
  • Cook Time: 2 hours 30 minutes
  • Prep Time: 40 minutes plus marinating
  • Effort: easy

Ingredients

For the drunken beans

  • 500 g pinto or borlotti beans
  • 2 tsp salt
  • 2 big bunches coriander, roughly chopped
  • oil, for frying
  • 6 rashers smoked bacon, chopped
  • 1 onion, finely chopped
  • 1 beef tomato, chopped
  • 2 -3 green chillies, chopped
  • 200 ml beer

For the cortadillo

  • 1 kg fillet steak, cubed
  • 2 cloves garlic, crushed
  • ½ tsp ground black pepper
  • 3 tsp ground cumin
  • 2 tsp salt
  • 2 tins vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 potatoes, diced
  • 1 ¼ kg tomatoes, peeled and chopped
  • 2 green chillies, finely chopped (optional)
  • 3 tinned chipotle chillies, (optional)

For the tortillas

  • 500 g maize flour
  • 700 ml warm water

For the guacamole

  • 2 ripe medium avocado
  • 1 beef tomato, roughly chopped
  • 4 spring onions, finely chopped
  • 1 green chilli, finely chopped
  • 1 bunch coriander, chopped
  • 1 lime, juice only
  • 1 tsp rock salt

Method

1. For the drunken beans: cover the beans with 3 times the amount of cold water in a pressure cook and cook for 1 ½ hours or until tender. Uncover, add the salt and boil for another 5 minutes. Add half the coriander and take off the heat.

2. Heat a little oil in a large pan and fry the bacon, onion, tomato and chillies for 7 minutes. Add the beans and boil uncovered for about 15 minutes stirring now and then. Add the remaining coriander and the beer, stir well, and turn off the heat. Set aside.

3. For the cortadillo: marinate the steak in a mixture of the crushed garlic, pepper, cumin and half the salt for a 2-3 hours or overnight in the fridge.

4. Heat the oil in a frying pan and fry the onion for 3 minutes, to soften. Add the chopped garlic and steak and cook for 5 minutes.

5. Add the diced potatoes and cook for 5 minutes before adding the tomatoes, chillies and the remaining salt. Turn heat down cook uncovered for about 10 minutes or until the sauce has thickened and meat and potatoes are tender.

6. For the tortillas: mix the flour and water in a bowl with your hand to make a dough, adding a little more water if necessary. You want it soft, not sticky. Cover the bowl and let it stand for 15 minutes.

7. Shape the dough into small balls the size of golf balls. Use your hands to pat them into round pancakes about 3mm thick.

8. Heat a frying pan over a medium heat. Lay a freshly made tortilla in the hot pan and, when the edges start lifting, turn it to the other side for another minute. Turn it a second time and it should puff up. Repeat with the other tortillas. Keep them warm until ready to serve.

9. For the guacamole: cut the avocado in half, take out the stone (but save it) and scoop the flesh into a bowl. Roughly mash it with a fork, then add the rest of the ingredients and mix well. Put the stone in the middle of the bowl to keep the avocado from going brown.

10. To serve: put a warm tortilla on a plate and fill it with the cortadillo, warmed drunken beans or guacamole, or use a mixture of the 3 in one tortilla. Eat with your hands.

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