Habanero Steak Tacos
Mexican inspired tacos using Coombe Farm Organic diced braising steak, slow-cooked with cinnamon, whole cloves, and cumin seeds.
- Prepare: 30 Minutes
- Cook: 4 Hours
- Serves 2
- 500g Organic Diced Stewing Steak
- 1 white onion, roughly chopped
- 5 cloves garlic
- 1/2 can chopped tomatoes
- 1 tbsp tomato puree
- 1 dried chipotle chillies
- 2 dried habanero chillies
- 2 tsp Organic cinnamon powder
- 2 tsp cumin
- 4 x cloves
- 3 x Organic bay leaves
- 400ml Organic beef bone broth
- Salt
- Pepper
- 2 tbsp olive oil
To Serve:
- Tortillas
- Pickled Onions
- Salsa Macha
- Feta, crumbled
- Spring Onions, sliced
- Preheat oven to 160°C/320°F/Gas Mark 3
- Remove any sinew from the diced steak and pat dry with kitchen paper. Season well with sea salt and black pepper.
- Heat olive oil in a large casserole pot with a lid and brown the steak on all sides. Remove from the pot and set aside.
- Soak the chipotle and habanero chillies in hot water till soft. Remove stems and roughly chop.
- In a food processor, add the onion, garlic, chillies, tomatoes, tomato puree, salt and pepper and blitz till smooth marinade.
- Return the meat to the heat and add the cloves, bay leaves, cumin and cinnamon, stir till fragrant.
- Add the marinade to the pot along with the beef stock and cook on a low heat for 4-5 hours till meat is tender and juicy. If it begins to get dry in the slightest, add more beef stock.
- Serve on warmed tortillas topped with pickled onions, crumbled feta, salsa macha, spring onions and a good squeeze of lime juice.
