Carne Asada Tacos recipe, from Nick Fitzgerald, Tacos Padre

Name: Carne Asada Tacos recipe, from Nick Fitzgerald, Tacos Padre
Ingredients: 500-800 g bavette steak (preferably dry-aged); Fine salt; 12 good quality taco tortillas (or you can make them yourself using the method below if you have a taco press); 6 limes (quartered); 2 avocados (sliced); Small bunch coriander (roughly chopped); 35 g paprika; 15 g oregano; 10 g cracked black pepper; 6 banana shallots; 1 habanero; 200 ml cider vinegar; 50 g aged beef fat; Salt; 50 g white onion; 300 g tomato; 1 jalapeño; Small bunch coriander; Lime juice (to taste); 100 g harina de maiz (for every 90g of water. (To make 12 tacos, you’ll need approximately 300g harina de maiz and 270g water))

www.thelondoneconomic.com

Tacos Padre chef Nick Fitzgerald has shared a recipe for Carne Asada tacos ahead of this year’s Meatopia London. | The London Economic

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Ingredients

500-800 g bavette steak (preferably dry-aged)
Fine salt
12 good quality taco tortillas (or you can make them yourself using the method below if you have a taco press)
6 limes (quartered)
2 avocados (sliced)
Small bunch coriander (roughly chopped)
35 g paprika
15 g oregano
10 g cracked black pepper
6 banana shallots
1 habanero
200 ml cider vinegar
50 g aged beef fat
Salt
50 g white onion
300 g tomato
1 jalapeño
Small bunch coriander
Lime juice (to taste)
100 g harina de maiz (for every 90g of water. (To make 12 tacos, you’ll need approximately 300g harina de maiz and 270g water))