Beef Fajitas with Tomato and Coriander Salsa and Guacamole
This is another great recipe for a participation party, although here you might want to prepare the beef and fillings before your guests arrive and then let them put their fajitas together themselves.
For the marinade
2 garlic cloves, crushed
½ tsp crushed chilli flakes
½ tsp ground cumin
½ tsp dried oregano
¼ tsp ground allspice
2 tbsp Mexican beer, or lager
1 tbsp olive oil
500g (1 lb) rump steak, cut 2.5 cm (1in) thick
2 fresh chillies, seeded and finely chopped
2 tbsp finely chopped fresh coriander
4 tbsp lime juice
2 medium avocados, chopped
4 flour tortillas
salt, black pepper
1 handful shredded lettuce
tomato and coriander salsa (see recipe below)
125ml (4 floz) sour cream
For marinade, combine garlic, chilli flakes, cumin, oregano, allspice, beer and oil. Add steak and turn to coat. Cover and refrigerate for 1 hour. For guacamole, combine chillies, coriander, lime juice and avocado. Mash with a potato masher until well combined but still chunky. Add salt and pepper to taste. Cover and refrigerate. Grill the steak and leave to stand for 5 minutes before carving into 1cm (1/2 in) thick slices. Warm tortillas and place steak slices on warmed tortillas. Sprinkle with salt and pepper. Top with lettuce, tomato and coriander salsa, guacamole and sour cream. Roll up and serve hot
Tomato and Coriander Salsa
In Season: Best in Summer and early Autumn when tomatoes are ripe and juicy.
This sauce is ever present on Mexican tables to serve with all manner of dishes. Salsas of all kinds both fresh and cooked have now become a favourite accompaniment to everything from pangrilled meat to a piece of sizzling fish.
4 very ripe tomatoes, chopped
1 tablespoon onion, chopped
1 clove garlic, crushed
½-1 chilli, deseeded and finely chopped
1-2 tablespoons chopped fresh coriander
Squeeze of fresh lime juice
Salt, freshly ground pepper and sugar
Mix all the ingredients together. Season with salt, freshly ground pepper and sugar.
Taste and adjust the seasoning if necessary.