This recipe first appeared in Woman’s Day.
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Ingredients
Tortillas
Char-grilled corn salsa
Method
1.Toss beef in seasoned flour, shaking off excess. In a large flame-proof casserole dish, heat half the oil on high. Brown beef in batches for 3-4 minutes each, then set aside.
2.In the same pan, heat remaining oil on high. Sauté onion and chilli for 2-3 minutes until tender.
3.Return beef to dish with cumin, coriander, oregano and chilli. Cook for 1 minute.
4.Add water, tomatoes and bay leaves, then bring to the boil. Reduce heat to medium, then simmer, covered, for 90 minutes. Remove lid and simmer for 30 minutes until thickened. Season to taste.
5.For the tortillas: Sift flour, baking powder and salt into a large bowl. Add water and oil, mixing to a dough, then transfer to a floured surface and knead for 2-3 minutes. Cover with a damp tea towel and set aside for 1 hour, then divide dough into 16. On a floured surface, roll each into a thin round. Heat a pan on high, then cook tortillas for 2 minutes each. Turn and cook for a further 1 minute. Transfer to a tray.
6.For the salsa: Preheat a char-grill pan on high. Spray corn with oil, then grill for 6-8 minutes, turning, until kernels begin to char. Set aside. Use a knife to remove kernels, then toss with remaining ingredients in a large bowl. Season to taste.
7.Shred beef and return to sauce. Serve tortillas filled with beef, salsa, sliced avocado, sour cream, jalapeños and hot sauce. Accompany with lime wedges.