Mexican guacamole
Prepare this guacamole just before serving so it's super fresh. You can serve the guacamole with an avocado stone in the centre to add an extra Mexican touch
Steak tacos
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 1 hr marinating
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 800g bavette steak
- 1 small orange, cut into slices
- ½ onion, sliced
- 3 garlic cloves, bashed
- 400g can pinto beans, drained
- 3 ripe Hass avocados, halved, stoned and peeled
- 15 corn or small flour tortillas
- 1 small onion, finely chopped
- small bunch of coriander, chopped
- salsa (see recipe, below) and 2 limes, cut into wedges, to serve
Method
- STEP 1
Put the steak on a dish and the orange slices on top, squeezing over some of the juice, then scatter over the onion and garlic cloves. Cover and set aside for at least 1 hr, or chill overnight.
- STEP 2
Warm the pinto beans in a saucepan over a medium heat for a few minutes until hot. Season with salt. Set aside.
- STEP 3
Mash the avocado in a bowl using a fork. Add 1-2 tbsp water to loosen, and season to taste. Heat the corn tortillas following pack instructions and wrap well to keep warm.
- STEP 4
Bring the steak to room temperature if it’s been chilled. Grill on a barbecue over direct heat for 3 mins on one side, then turn over and grill on the other side for 3 mins. Alternatively, cook in a searing hot griddle pan for 4-6 mins on each side until medium to medium-rare. Leave to rest for 15 mins. Thinly slice, then arrange on a serving platter.
- STEP 5
To assemble the tacos, put some pinto beans, grilled bavette steak, mashed avocado, chopped onion and coriander in the warm tortillas. Serve with the spicy salsa (see recipe, right) and lime wedges to squeeze over.
