Oaxacan Grilled Beef with Ancho Chilli Salsa (Tasajo)
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Ingredients
- 600 g beef flank steak
- 1 tbsp ancho chilli paste
- 2 garlic cloves
- 1 lime
- 200 g tomatoes
- 0.5 red onion
- 15 g fresh coriander
- 8 corn tortillas
Nutrition (per serving)
- Calories
- 388 kcal
- Protein
- 36 g
- Carbohydrate
- 27.8 g
- of which sugars
- 3.5 g
- Fat
- 13.3 g
- of which saturates
- 5 g
- Fibre
- 5.5 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the beef flank steak with the ancho chilli paste, crushed garlic cloves and the juice of the lime, then leave for 10 minutes.
- 2
Chop the tomatoes and red onion finely and mix with the fresh coriander for a fresh salsa.
- 3
Griddle the beef for 3-4 minutes a side for medium, until cooked to your liking, then rest for 5 minutes.
- 4
Warm the corn tortillas in a dry pan for 30 seconds a side.
- 5
Slice the beef thinly against the grain and serve with the salsa and warm tortillas.
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