2 tbsp sunflower oil
450g / 1 lb beef fillet or rump steak, trimmed and cut into thin strips
2 garlic cloves, peeled and crushed
1 tsp ground cumin
1/4 tsp cayenne pepper
1 tbsp paprika
230g can chopped tomatoes
215g can red kidney beans, drained
1 tbsp freshly chopped coriander
1 avocado, peeled, pitted and chopped
1 shallot, peeled and chopped
1 large tomato, skinned, deseeded and chopped
1 red chilli, diced
1 tbsp lemon juice
6 large flour tortilla pancakes
3-4 tbsp soured cream
green salad. to serve |
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Heat the wok, add the oil, then stir-fry the beef for 3-4 minutes. Add the garlic and spices and
continue to cook for a further 2 minutes. Stir the tomatoes into the wok, bring to the boil, cover
and simmer gently for 5 minutes.
Meanwhile, blend the kidney beans in a food processor until slightly broken up, then add to the
wok. Continue to cook for a further 5 minutes, adding 2-3 tablespoons of water. The mixture should
be thick and fairly dry. Stir in the chopped coriander.
Mix the chopped avocado, shallot, tomato, chilli and lemon juice together. Spoon into a serving
dish and reserve.
When ready to serve, warm the tortillas and spread with a little soured cream. Place a spoonful
of the beef mixture on top, followed by a spoonful of the avocado sauce, then roll up. Repeat until
all the mixture is used up. Serve immediately with a green salad.
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