I've been going on a bit of a Mexican Renaissance over the last few weeks. I think all my childhood food memories are being rekindled by our recent visits to Thomasina Miers' Mexican canteen Wahaca.
If you've not been there to experience her take on Mexican Street food, then I highly recommend it. There are two great locations in London; Covent Garden and in the uber swish Westfields. Of the two locations I find the Westfields branch a lot more comfortable and overall a more enjoyable eating experience.
This recipe was inspired by a recent visit to Wahaca. It's extremely versatile as it can be also be served hot as a filling for a burrito or cold on salad chunks of avocado and crumbles of mild feta style cheese.
Beef Salpicon Tostadas
900g beef flank steak
1 large onion, chopped
2 bay leaves
5 cloves garlic, chopped
2 dried chipotle chiles
2 teaspoons salt
1 teaspoons black peppercorns
To finish the sauce
50ml extra-virgin olive oil
3 limes, juiced
2 tbs white vinegar
1 tbs tomato paste
1 clove garlic, minced
salt & black pepper to taste
To Serve
12 large corn tortillas cut into 24 3in rounds with Pastry ring
Mexican Pickled Onions, Cabbage & Carrots
Coriander to garnish
Wedges of lime
Method
1. Preheat oven to 150c. In a oven proof enamelled casserole combine meat with onion, bay leaves, garlic, chipotles, salt and peppercorns. Add enough water to cover.
2. Cover with lid or tightly with foil and cook for 5 hours.
3. Let cool 30 minutes in cooking liquid.
4. Remove meat from juice, strain juice into a clean saucepan. Heat over medium heat. Reduce till thick and syrupy. Add the olive oil, lime juice, vinegar, tomato paste & garlic and remove from the heat. Season to taste
5. Pull meat apart into shreds and add to the dressing.
6. To serve lightly warm the corn tortillas in an dry non-stick pan until golden and slightly blistered on each side.
7. Mound a bit of the beef on each tortilla, top with Pickled cabbage, onion & carrots. Finish with sprig of coriander. Serve with lime wedges.
Note: This is equally good served in flour tortillas with guacamole and cream fraiche.
