A simple marinade, aromatic sauce, vegetables, and you’re ready to try Mexican-style cooking at home!
Ingredients
- Beef tenderloin – 1 kg
Marinade
- Oil – 60 ml
- Black pepper – 1 pinch
- Lemon juice – 2 tablespoons
- Soy sauce – 60 ml
- Fresh cilantro – 45 g
Vegetables
- Red bell pepper – 1 piece
- Green bell pepper – 1 piece
- Yellow bell pepper – 1 piece
- Shallot – 1 piece
- Jalapeno peppers – 4 pieces
- Whole cumin – 1 tablespoon
- Oil – 2 tablespoons
- Ground chili powder – 1 tablespoon
- Black pepper – 1 pinch
- Fresh cilantro – 22 g
Tortillas
- Onion – 1 piece
- Tortillas – 8 pieces
- Whole cumin – 1 pinch
- Sour cream (18%) – 180 ml
- Lime juice – 40 ml
- Serrano ham – 80 g
- Fresh cilantro – 22 g
Preparation
Cut the beef tenderloin into strips against the grain and place in a bowl. Pour lemon juice over the meat, then add half a bunch of chopped cilantro. Add Indonesian soy sauce, 60 ml of oil, and a pinch of black pepper to the meat. Coat each piece of meat thoroughly in the marinade. Refrigerate the meat for a minimum of 20-60 minutes.
Sprinkle sliced bell peppers with ground chili powder and crushed cumin. Add sliced shallot, jalapeno peppers cut into rings, half a bunch of chopped fresh cilantro, a little oil, and a small amount of black pepper. Mix well.
Heat oil in a deep frying pan, add the vegetables. Fry for 5-10 minutes, stirring occasionally (do not overcrowd the pan with too many vegetables, avoid steaming). Transfer the cooked vegetables to a colander to drain excess fat and set aside to cool.
Heat the tortillas on a hot pan (without oil), flipping occasionally. The tortilla should be lightly browned and heated, not crispy.
On another heated deep frying pan, add the marinated meat without any additional oil. Cook, stirring constantly.
Spread sour cream (or guacamole with Tabasco) on one side of the tortilla. Sprinkle chopped onion over the middle of the tortilla, arrange cooled vegetables, cooked beef, and thinly sliced serrano ham. Sprinkle with crushed cumin and drizzle with a little lime juice. Finally, add a few sprigs of fresh cilantro. Roll up the tortilla, cut in half, and serve on a plate decorated with chili pepper, chili powder, and cumin. Repeat with the remaining tortillas.
