200gms cooked beef brisket
1 Jalapeno pepper
1 Morita pepper (smoked, dried version of red jalapeno peppers)
1 red onion
20ml neutral oil
Handful of coriander
Sprinkle of onion powder
1 large avocado
Shredded mozzarella to sprinkle
20gms Monterey Jack cheese
1 red capsicum
1 green capsicum
4 white corn tortillas
8 ml sour cream
1 teaspoon red vinegar
1 to 2 garlic cloves
1 red chili
Salt and pepper to taste
Making the Morita salsa
1. Heat some oil in a pot and cook the tomatoes until the skin comes off.
2. Add the coriander, chopped garlic, onion powder and red vinegar, and simmer the mixture for 20 minutes. Then add salt and pepper to taste.
3. Cool down the salsa and reserve.
Making the guacamole
1. Brunoise the jalapenos, red chilies, coriander and onions, and combine in a mixing bowl.
2. Add the avocado and mash it with a spoon till the texture is still chunky and then season it with lime, salt and pepper. Keep it aside.
Making the tomato salsa
1. Brunoise the rest of the red chilies, jalapenos, coriander, red onions and tomatoes and combine in a mixing bowl.
2. Season it with lime juice, oil, salt and pepper to taste. Keep it aside.
Making the Carne Asada mixture
1. In a pan place the diced red onions, green and red capsicum and cook until the vegetables are softened.
2. Add the shredded beef brisket and mix it thoroughly. Add three tablespoons of Morita salsa to flavour the mixture.
3. Then add salt and pepper to taste and reserve.
Plating the dish
1. Mix the mozzarella and Monterey Jack cheeses in a hot plate or pan and wait for it to melt and place the corn tortilla on top.
2. When the edges of the tortilla and cheese get a golden brown colour, flip the tortilla to the other side and cook for 1 minute.
3. Place the cooked tortillas onto a plate and spread the guacamole on each tortilla.
4. Add the Carne Asada mixture on top of the guacamole and put some tomato salsa on top.
5. Place a generous amount of sour cream on top and garnish it with coriander leaves. Serve with lime wedges on the side.
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