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Tag Archives: avocado crema

Beef steak Tortillas, Avocado Salsa, Chilli Mayonnaise

School holidays are here again. And for me, that means to take a semi-break; to slow down a bit on the work front and do only the absolute necessary stuff and not take up any demanding projects.

Even with menu planning, the focus is on easy to put together dishes that would free up time to spend with Adi and also take him to different holiday activities. How are you spending the school holidays? Do let me know in the comments below if you have any exciting activities or holiday trips planned…

When it comes to easy to put together meals, tacos always make it to the list. There are a zillion options and with a bit of prep, you have an amazing meal for the whole family to sit down and enjoy together.

Today, I am making these delicious Beef steak tortillas along with homemade avocado salsa and chilli mayonnaise.

Beef steak Tortillas, Avocado Salsa, Chilli Mayonnaise - thespiceadventuress.com

The best thing about using a good quality porterhouse steak is the fact that it is not just delicious, but cooks really fast. While I generally like to cook my steak medium rare, I have gone for well done this time since Adi was having it too and he prefers it so. But well done does not have to mean dry; if you sear both sides of the steak on a grill pan and then finish off in the oven, then you get a really juicy well done steak. And always allow to rest before slicing.

And for that extra flavour, a simple spice rub was used for the steaks which really add to the deliciousness.

Beef steak Tortillas, Avocado Salsa, Chilli Mayonnaise - thespiceadventuress.com

Usually for our tacos, we go with a guacamole or avocado crema and a separate salsa (like this mango salsa when mangoes are in season or a spicy Poblano salsa). But this time, made the process simpler with an avocado salsa. I used a nearly ripe avocado; the creaminess of the avo coats all the other ingredients when tossed through which gives the satisfaction and deliciousness of both a guacamole and salsa rolled into one.

Finally coming to the mayonnaise, if you have ever tried homemade mayo or aioli, you will never want to eat the store bought ones again. Agreed buying it is convenient and provides a better shelf life, but there are always a long ingredient list of substances that is not the best for your body. While it might seem difficult initially, making a mayonnaise at home is easy and once you get the hang of it, you will be more than happy to make a weekly batch.

Beef steak Tortillas, Avocado Salsa, Chilli Mayonnaise - thespiceadventuress.com

So let’s get cooking these delicious beef steak tortillas with avocado salsa and chilli mayo….

Ingredients:

  1. 2 large Porterhouse steaks
  2. Salt, to season
  3. Olive oil; for grilling
  4. 1 packet mini tortillas
  5. Fresh coriander leaves; to serve
  6. Lime wedges; to serve
  7. Shredded lettuce; to serve

Spice rub:

  1. 1 tbsp coriander seeds
  2. 1 tbsp cumin seeds
  3. 1 tsp fennel seeds
  4. 2 tsp dried Italian herbs
  5. Olive oil

Note – Reserve some of the spice rub before making the paste to sprinkle over the final tacos.

Avocado Salsa:

  1. I semi ripe avocado; diced
  2. 1 red onion; finely chopped
  3. 1 tomato; finely chopped
  4. Lime juice, as required
  5. Salt, to season
  6. 1 tsp pickled jalapenos; finely chopped
  7. 1 tbsp coriander leaves; finely chopped

Chilli Mayonnaise:

  1. 1 egg yolk
  2. Salt, to season
  3. 1 bird’s eye chilli (add more according to preferences)
  4. 1 small garlic clove
  5. 1 lime
  6. Vegetable oil

Method:

  1. To prepare the spice rub, dry roast the coriander, cumin and fennel seeds on low heat till aromatic. Cool and blend to a coarse powder. Mix the dried Italian herbs and enough olive oil to make a coarse paste.
  2. Place the steaks on a plate, season with salt and rub the spice paste on both sides. Allow to marinate for at least 30 minutes before grilling.
  3. To prepare the chilli mayo, grind the garlic, chilli and a pinch of salt using a mortar and pestle. Add the egg yolk and the juice of half a lime to a processor and blend till smooth. Slowly add the oil in a thin trickle, processing at the same time till the thick, emulsified consistency of the mayo is achieved. Add the chilli paste, season with more salt and lime juice if necessary and process for a few more seconds. Remove to a bowl and refrigerate till use.
  4. To make the salsa, add all the ingredients to a bowl and toss well.
  5. To grill the steaks, oil and heat the grill pan to smoking hot and place the steaks. Cook on both sides for 2-3 minutes depending on the thickness for medium rare. (For a well done yet tender steak, preheat the oven to 180°C before grilling. Grill for 2 minutes on either side and then finish off cooking in the oven for another 2-3 minutes). Rest for 5 minutes before slicing and serving.
  6. Lightly warm the tortillas and place all the components on a serving
  7. To assemble a taco, spread some chilli mayo on a tortilla, add some lettuce followed by steak pieces. Top with avocado salsa, coriander leaves, sprinkle a pinch of the spice rub followed by a generous squeeze of lime.

Beef steak Tortillas, Avocado Salsa, Chilli Mayonnaise - thespiceadventuress.com

Beef steak Tortillas, Avocado Salsa, Chilli Mayonnaise - thespiceadventuress.com

 

 

 

 

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Mexican Hot Pot

It’s been one of those crazy weeks where nothing goes to plan. There’s no particular rhyme or reason but I couldn’t stick to a routine most of the days which makes me feel overwhelmed and uninspired. And its work that often gets affected and when I mean work, it’s often food, cooking and the associated bits and bobs.

I am not one of those people who say, ‘the kitchen is my happy place; when I am upset or stressed I go into my kitchen and cook to make me feel good again.’ Nope, that’s not me at all. I simply can’t cook or to be honest, detest getting into the kitchen when I am down. When I am feeling low, I can mess up even the most basic of dishes. Most people don’t believe me when I say it but that’s the real honest truth. I can burn water if I am not in the right frame of mind.

Today’s recipe was actually prepared last week. It was developed for a client but all of us loved it so much that I decided to post it here too. Especially since it fits the bill as a winter warmer dish.

The Mexican hot pot is one of those dishes that require a bit of prep but then the whole dish comes together in no time at all. It’s warm, comforting, hearty, delicious and perfect for sharing. And it makes the perfect weeknight meal or weekend indulgence.

Mexican Hot Pot - thespiceadventuress.com

This hot pot is all about the broth that has been infused with Mexican flavours. I used chicken as the protein, but it can easily be substituted with any other meat, fish or even vegetables of your choice. To maximize the flavour of the broth, the onions, tomatoes and bell peppers were roasted and then blitzed. Roasting helps to intensify and draw out flavours, a step that’s totally worth it.

Rice is optional, but I wanted this Mexican hot pot to be a complete meal so rice was part of the bowl. A totally customizable dish, it is best served as different components like the broth with chicken, rice, coriander, lime, avocado crema, tortilla strips, pickled onions, jalapenos etc…. Allow everyone to assemble their own bowls, building up the flavours to their preference.

And before we get onto the recipe, here are some of our all time Mexican favourites;

  1. Mexican Prawn Tacos with Mango Salsa
  2. Chicken Tinga Tacos with Roasted Poblano Salsa
  3. Byron Bay Guacamole
  4. Fish Tacos with Pickled Slaw

Ingredients:

For the hot pot:

  1. 1 large Spanish onion; diced
  2. 1 large red tomato; diced
  3. 2 fresh jalapeno; sliced
  4. 1 large red bell pepper; diced
  5. 2 garlic cloves; peel on
  6. 2 tbsp olive oil
  7. 400 ml crushed tomatoes
  8. 2 litre chicken stock
  9. Salt, to season
  10. 1 tsp smoked paprika
  11. ½ tsp cumin powder
  12. 1 tsp dried oregano
  13. 4 chicken thighs (boneless); finely sliced

Avocado Crema:

  1. 1 ripe avocado
  2. ½ cup plain yoghurt
  3. 1 small garlic clove; grated
  4. Juice of ½ lemon
  5. Salt, to season

Toppings: (adapt to individual preferences)

  1. Steamed white rice
  2. Pickled red onions
  3. Fresh jalapenos; finely sliced
  4. Fresh coriander leaves
  5. Lime wedges
  6. Lebanese cucumber; cut into long strips
  7. Fried tortilla strips (cut 1-2 tortillas lengthwise using a scissors and fry in oil till crisp)

Method:

  1. Preheat the oven to 200°C.
  2. In a roasting/baking tray, add the diced onions, bell pepper, tomatoes, jalapeno and garlic. Drizzle with olive oil, season with salt and mix well to coat. Roast in the oven for 35-40 minutes till the veggies are lightly roasted and soft. Remove and cool lightly.
  3. Remove the peel of the garlic and add all the roasted veggies to a blender. Add the crushed tomatoes and blend well.
  4. In a large stock, add the blended mixture along with chicken stock. Then add the paprika, cumin and oregano. Taste and season with salt if necessary. Bring to boil and then simmer covered for 15 minutes.
  5. Add the chicken pieces and cook on high heat till the chicken is tender and cooked through. This should take only about 5 minutes as the chicken pieces are finely sliced.
  6. Meanwhile prepare all the toppings.
  7. To make the avocado crema, blend the avocado, yoghurt, garlic, salt and lemon juice till you get a smooth consistency. (Makes an excellent dip with nachos or any other crisps).
  8. To serve, lay out the chicken broth, toppings and avocado cream. Let each person assemble their bowl based on preferences.

Mexican Hot Pot - thespiceadventuress.com

 

 

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