4 corn tortillas (soft and use preferably those made from Mexican special corn flour, which has been fermented or nixtamalizado, can be store brought)
Note: Nixtamalizado is a grain preparation process, in this case, maize, where the grain is soaked and cooked in an alkaline solution, usually limewater, washed, and then hulled
300 gms ribeye steak (beef)
250 gms mix of shredded Mexican cheeses or a blend of mozzarella and Gouda cheese
15 gms coriander
50 gms red onion, chopped
30 ml vegetable oil
½ tsp lime juice
Salt to taste
First, cut the steak into small cubes, add salt and pepper.
Then, take a pre-heated pan and pour 10 ml vegetable oil into it to saute the meat, until cooked.
In the meantime, peel the avocado and cut it into small cubes.
For the costra or cheese crust, put the shredded cheese on a pre-heated and non-stick pan, and place the soft corn tortilla on top. Once the cheese crust has hardened, flip it over, remove it from the pan, and place it on a plate (cheese crust facing down). Add the pan-fried ribeye on top, onion, coriander, and drizzle with a few drops of lime juice, and avocado and enjoy!
Remember to eat your taco the Mexican way - no cutlery, fold the taco and take a bite.
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