Mexican recipes

Crispy pan Tacos

By Donna Hay

Ingredients:

- 200g beef rump steak.

- Olive oil for brushing.

- 2 teaspoons smoked paprika, sea salt and cracked black pepper.

- 1x 400g can red kidney beans, drained and rinsed.

- 1/4 red onion, finely chopped.

- 100 cherry tomatoes, finely chopped.

- 1 cup coriander (cilantro) leaves.

- 2 tablespoons lime juice and extra lime wedges, to serve.

- 6 corn tortillas.

- 120 manchego or tasty cheese, sliced.

Method:

1- Heat a frying pan over high heat.

2- Brush the steak with oil and sprinkle with paprika, salt and pepper. Add to pan and cook for 2-3 minutes each side, remove from pan and thinly slice.

3- Combine the beans, onion, tomato, coriander, lime, steak, salt and pepper in a bowl.

4- Heat a non-stick frying pan over medium heat. Brush a tortilla with oil and place in the pan.

5- Place some cheese on one half of a tortilla and top with some of the steak mixture. 

6- Fold over tortilla and cook for 2 minutes each side or until crisp.

7- Repeat with remaining ingredients and serve with lime wedges.

Guacamole

Ingredients:

- 3 avocados.

- 1/2 small onion, finely diced or chopped.

- 2 roma tomatoes, diced.

- 3 tablespoons of fresh coriander (cilantro), chopped.

- 1 jalapeño pepper, diced. Remove the seeds.

- 2 garlic cloves, minced.

- 1 lime, juiced.

- 1/2 teaspoon sea salt.

- Tortilla chips (nachos).

Method:

1- Slice the avocados in half, remove the skin and seed.

2- Place them in a mixing bowl and mash them with a fork until get a smooth cream. 

3- Add the rest of the ingredients and stir together.

4- Serve with some tortilla chips.

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