Bricklayer Tacos

 

Serves: 6-8
Preparation time
: 25 minutes
Cooking time: 30 minutes

Ingredients:

500g ripe Roma (plum) tomatoes
250g bacon, sliced
1 kg Tasman Yearling Beef Porterhouse or Yearling Eye Fillet, cut into 3cm pieces
Sea salt flakes and freshly ground black pepper, to taste
2 onions, sliced
1 jalapeño chilli, sliced, seeds removed (optional)
2 garlic cloves, chopped
Flour or corn tortillas, to serve

Method:

Preheat a grill to high. Place tomatoes on an oven tray and grill for 6-9 minutes or until charred, mushy and juices have begun to run. Once cool enough to handle, roughly chop, but don’t discard the juices.

Heat a large casserole or frying pan over medium-high heat. Add the bacon and cook for 5 minutes or until crisp. Add the beef (you don’t need to add any other fat), season with salt and pepper, and sear for about 2 minutes per side.

Add the onion and jalapeño, and let them soften for 2–3 minutes. Add the garlic and cook for 1 minute or until fragrant, then add the chopped tomatoes. Stir here and there and let it all cook for 5 minutes or until beef is cooked to your liking.

Meanwhile, warm the tortillas in a frying pan over medium-low heat – it will take about 1 minute per side. Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel.

Serve tortillas along with the beef filling; guests can fill the tortillas with the amount of filling they desire.