B2 High-Intermediate UK 644 Folder Collection
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Hi FoodTube. My name's Tommi Miers and I am passionate about spice and Mexican food.
And today I am going to be cooking you the best ever steak tacos
with my favourite roast salsa, and this one is a real corker, so let's get cooking.
So the first thing I've got to do is make a marinade for my steak.
The steak we are going to use today is skirt steak, and
this marinade will just tenderise it, and really bring out the flavour.
So I've got my garlic clove. I'm going to add a pinch of salt.
And just mash it up. That's salt.
This garlic is ready for the marinade.
Got my skirt steak. Just going to throw that garlic in.
You want the juice of half a lime.
Just gonna squeeze that lime in.
And that acidity will really start breaking down those sinews.
There we are, a bit of pepper.
A pinch more salt.
and just a tiny bit of olive oil.
And he can sit marinating for half an hour, an hour, four hours. Really whatever you like.
Now I'm gonna wash my hands ready to make the best ever salsa.
So in Mexico, making the best salsa is a fiercely contested competition.
Everyones got their own recipes, everyone makes them from fresh every day.
This is my favourite one. I think it's delicious.
So first of all, I've got some garlic cloves I've toasted in a dry frying pan
and look at how easily this skin is just flaking off
and toasting the garlic really, really softens the flavour,
and makes it much more gentle and gives quite a nice charred edge.
So both the tomatoes and the garlic.
I've dry roasted in the frying pan and this method of cooking is archetypal Mexican.
It adds a wonderful charred flavour into your salsa. Totally delicious.
Now some people might think that looks burnt,
but I swear, it gives the best, best flavour to your salsa.
So, go with it and test it out yourself.
So in they go. I'm just gonna gently work these tomatoes into a mush.
Now of course you can use a food processor here,
but the texture just won't be the same.
So you can see that with a pestle and mortar you really get that texture.
If I put this through a blitzer it would completely smooth puree.
whereas here I've got lovely rough textured and
you can see somewhere that blackened skin which is going to taste delicious.
So now that's into a rough kinda mush,
I'm going to add some onions and chopped coriander and in the rest of that goes.
We've got some onion.
So the onion is not only going to give this salsa a lovely freshness,
the sharpness, the acidity of the onions are absolutely essential for the salsa, but
also that lovely crunch will give you texture in the salsa.
So what's this salsa missing? Chile! You can't have a salsa without chile.
So this is chipotles en adobo. Chipotles are the smoked, dried, jalapeno.
If you can't get hold of any in the shops, just use a jalapeno. A fresh one.
A fresh green chile. Roast it just the way I did with the tomatoes
Shove it in. That'll give some lovely heat to it.
I'm going to add a great tablespoon and its gonna give this salsa a bit of smokey wonderful heat.
So I'm just gonna stir this round gently.
Now it needs some fresh lime. Acidity.
You can always use vinegar. The Mexicans love vinegar for cutting through rich flavours.
I'm going to use fresh lime here, half a lime should do it.
And it goes and that is my salsa made.
Now all I need to do is cook my steak, and we're ready to eat our tacos.
So, my skirt steak is marinated, my pan is really hot.
I'm just going to shake the excess marinade off, and in it goes in the pan.
While that's cooking, another perfect accompaniment to a steak taco are spring onions,
but we want them nice and charred.
I'm just going to roll them in that lovely olive oily marinade and pop them onto this pan.
Perfect.
And we want these spring onions to be really nice and charred,
just like in the markets and they are so good in these steaks,
we're just going to season them with a bit of lime.
And they'll be delicious. There's that steak.
We're gonna leave him to rest on that board.
Now all I need to do is heat up my tortillas.
I've got some corn ones here, but you can use flour wraps.
You can kinda use anything really.
I'm going to put them on my flat top here.
Sprinkle a little bit of water on, and oil.
So now I need to cut that steak.
So the most important thing with skirt steak is that you cut it across the grain.
Not with the grain. So I'm going to cut it across the grain.
Ah, he's looking gorgeous.
The most delicious piece of meat.
Right, lets make some tacos. Okay, got my tortillas, some steak.
We've got that salsa, full of that smokey chipotle flavour.
Those charred onions. This is going to be a mouthful delicious salsa.
Smokey, firery, full of flavour and completely fresh.
Bit of avocado. Squeeze the fresh lime
and those delicious spring onions which need all that lime in that too.
Look at that. That's going to be delicious.
Time to tuck in.
That steak, the creamy avocado, that smokey chipotle salsa.
This is Mexican street food at its finest, sensational!
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Mexican Steak Tacos | Tommi Miers

644 Folder Collection
詹宜蓁 published on August 20, 2017    陳美瑩 translated    Jerry reviewed
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