Festival Classic Lunch: Bold and Boldly Authentic Street Tacos

Allergens

Dairy (cotija cheese), Eggs (in pickled onions), Gluten (corn tortillas)

Ingredients

• 8 small corn tortillas 200g chorizo sausage, sliced into thin rounds 400g beef sirloin, cut into thin strips 1/2 cup freshly squeezed lime juice 1/4 cup olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon chili powder Salt and pepper to taste 1 small red onion, thinly sliced 1 jalapeno pepper, finely chopped 1/2 cup fresh cilantro leaves, roughly chopped 1/4 cup crumbled cotija cheese 1/2 cup sour cream 1 tablespoon pickled onion brine (from a jar of pickled red onions)

Instructions

1. In a large bowl, combine the sliced chorizo and beef strips. In another small bowl, mix together lime juice, olive oil, cumin, coriander, chili powder, salt, and pepper. Pour this marinade over the meat and sausage, and let them soak for at least 30 minutes.
2. Preheat a grill or grill pan over medium high heat. Grill the marinated meat and chorizo until they are cooked to your desired doneness, about 4 minutes per side for the beef and 3 minutes per side for the sausage. Remove from the grill and set aside.
3. In a small bowl, mix together the sour cream and pickled onion brine to make a tangy crema sauce.
4. Warm the corn tortillas directly over the open flame or on the grill for about 10 seconds on each side until slightly charred and pliable.
5. To assemble, spread a dollop of the tangy crema sauce onto each warm tortilla. Add a few strips of beef and a couple of slices of chorizo to each taco. Top with pickled onions, jalapeno pepper, cilantro leaves, and crumbled cotija cheese.
6. Repeat for all four tacos. Serve immediately.

Chef’s Insight

Allow the meat and sausage to rest for a few minutes after grilling to ensure they are at their juiciest when served.

Notes

To enhance the smoky flavor of this dish, you can add a dash of smoked paprika to the marinade.