Carne Asada Beef Rump Tacos & Salsa Verde
with Cos Lettuce & Sour Cream
- Milk
- Wheat
- Gluten
- Sulphites
Hit the streets of Mexico with a Mexican-inspired carne asada taco night. Pack these bad boys up with tender beef rump and a tomato salsa. Of course there needs to be a layer of sour cream and a salsa verde to complete the look. Taco night just got festive!
Ingredients
1
Cos Lettuce
1 sachet
Coriander
300 g
Beef Rump
1
Cucumber
1 packet
Sour Cream
(Contains: Milk; )
1 sachet
Chilli Flakes
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 sachet
Mexican Fiesta Spice Blend
1
Lemon
2
Radish
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
Nutrition Values
Cooking Steps
• Thinly slice cucumber into sticks. Thinly slice radish. Thinly shred cos lettuce (see ingredients). Finely chop coriander. Zest lemon to get a pinch, then slice into wedges. • Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine Mexican Fiesta spice blend and a drizzle of olive oil. Add beefrump and toss to combine.
• In a large bowl, combine coriander, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), a pinch of chilli flakes (if using) and lemon zest. Season and set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.
• While the beef is resting, combine cos lettuce, a generous squeeze of lemon juice and a drizzle of olive oil in a second large bowl. Season to taste.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Thinly slice beef rump and toss in the bowl with the salsa verde. • Bring everything to the table to serve. • Build your tacos by spreading tortillas with some sour cream, then topping with cos lettuce, cucumber, radish and beef rump. • Top with chargrilled capsicum relish. Serve with any remaining lemon wedges. Enjoy!
