Simple beef tacos with red kidney beans and watercress
Course Main Course
Keyword beef tacos, mexican
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Cost £
Ingredients
200gflank, skirt, bavette steak (grass-fed if you can)
400gtinned red kidney beans, drained
1onion, sliced
4cloves of garlic, minced
4corn tortillas (or flour tortillas)
200gwatercress
1red chilli, sliced, to garnish
fresh coriander, to garnish
fresh lime
creme fraiche (optional)
Pickled onion
1red onion (ir white), sliced thinly
1tbspcastor sugar
4tbspcider vinegar
Instructions
In a frying pan, add a little olive oil and gently fry the sliced onion, then add the garlic for another minute. Add the kidney beans and stir in (you can add some chilli flakes here if you want a spicier dish). Remove from the heat and set aside.
In a small bowl mix the castor sugar and cider vinegar - taste and adjust to your liking - then add the sliced red onion and leave to pickle.
Season the steak with salt and pepper and cook on each side for approx. 3 mins or until it's cooked to how you like it. Remove and rest.
In a clean frying pan, on high heat, place the corn tortilla to warm up - flip to warm both sides.
Assemble
Slice the steak thinly. Lay the tortilla on a plate, add some watercress, spoon some of the onion and bean mix, then lay some slices of steak on top, add some pickled red onion, sliced red chilli, a squeeze of lime, scatter fresh coriander, then add a small dollop of creme fraiche.