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Recipe - The Mexican Crave

INGREDIENTS

600g piece scotch fillet
2 cloves garlic, crushed
quarter cup (60g) lemon juice
one and a half teaspoons ground cumin
half teaspoon cayenne pepper
2 tablespoons olive oil
200g char-grilled capsicum, cut into strips
12 small flour tortillas
375g jar chunky salsa
Guacamole
2 medium avocados (500g)
2 medium tomatoes (300g), seeded, chopped finely
1 small red onion (80g), chopped finely
2 tablespoons lime juice
2 tablespoons coarsely chopped fresh coriander

METHOD

1. Cut your fillet into 1cm-thick slices, place in medium bowl with garlic, juice, spices and oil; toss to coat in marinade. Cover; refrigerate for 3 hours.

2. Cook beef on heated oiled grill plate until cooked as you like it. Reheat capsicum strips on same heated grill.

3. Grab a tortilla, bung in the meat and capsicum, dollop on some guacamole and salsa, and Jose’s ya uncle.

Guacamole:

Mash avocados roughly in medium bowl; add remaining ingredients, mix to combine.

Too much of a good thing

It’s all too easy when presented with a ‘roll your own’ meal to give in to temptation and pack the thing fuller than a fat girl’s sock. Don’t. Take a bit of time to work out the load capacity of your tortilla and fill it accordingly. Not only will the whole thing be a lot easier to eat, but you won’t wake up the next morning finding bits of guacamole in unexplained places.