Carne asada & chipotle cashew nut salsa

Carne asada & chipotle cashew nut salsa

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

This is my take on a classic Mexican street food taco. Throughout Mexico, these vary in both recipe and presentation, so I thought we’d do the same with our breddos Tacos version. I use the chipotle cashew nut salsa to add a creamy, nutty and smoky flavour to the taco. Purists would definitely frown at our treatment of the carne asada, but the taste combination speaks for itself.

Ingredients

Quantity Ingredient
500g bavette, onglet steak or rump

For the marinade

Quantity Ingredient
300ml Smoky steak marinade

To serve

Quantity Ingredient
16 Corn tortillas
4 tablespoons Chipotle cashew nut salsa
4 tablespoons Pico de gallo
2 limes, quartered
100ml How to make homemade crema
handful coriander leaves

Method

  1. Rub the smoky steak marinade all over the steak and leave the meat to marinate in the refrigerator, covered, for at least an hour and up to 2 days.
  2. When you’re ready, get the grill or pan as hot as you can, about 5 minutes on a high heat, then add the steak and cook until it’s charred on the outside and medium rare on the inside, about 3 minutes on each side. Take the steak off the grill and let it rest for 5 minutes in a warm place. In the meantime, warm up the tortillas in a dry frying pan and wrap them in a clean tea (dish) towel to keep them warm.
  3. Slice the steak against the grain into 2cm thick slices. Put a few slices of steak on each tortilla, add some cashew nut salsa, some pico de gallo, a squirt of lime, a spoonful of sour cream or crema, and some coriander to garnish.
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