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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!

  • If you liked this, don't forget to click on the thumbs up.

  • Share it with your friends and don't forget to subscribe.

Hi FoodTube. My name's Tommi Miers and I am passionate about spice and Mexican food.

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