A simple marinade, aromatic sauce, vegetables, and you can already experience Mexican-style cuisine in your home.
Ingredients
- Beef tenderloin – 1 kg
Marinade
- Oil – 60 ml
- Black pepper – a pinch
- Lemon juice – 2 tablespoons
- Soy sauce – 60 ml
- Fresh coriander – 45 g
Vegetables
- Red bell pepper – 1 piece
- Green bell pepper – 1 piece
- Yellow bell pepper – 1 piece
- Shallot – 1 piece
- Jalapeño peppers – 4 pieces
- Whole cumin – 1 tablespoon
- Oil – 2 tablespoons
- Ground hot paprika – 1 tablespoon
- Black pepper – a pinch
- Fresh coriander – 22 g
Tortillas
- Onion – 1 piece
- Tortillas – 8 pieces
- Whole cumin – a pinch
- Sour cream (18%) – 180 ml
- Lime juice – 40 ml
- Serrano ham – 80 g
- Fresh coriander – 22 g
Preparation
Marinade Cut the beef tenderloin into strips along the fibers and transfer to a container. Pour lemon juice over the meat, then add half a bunch of chopped coriander. Add Indonesian soy sauce, 60 ml of oil, and a bit of pepper. Coat each piece of meat thoroughly with the marinade. Put the meat in the refrigerator for at least 20-60 minutes.
Vegetables Sprinkle sliced bell peppers with ground hot paprika and crushed cumin. Add shallot sliced into strips, jalapeño peppers sliced into rings, half a bunch of chopped fresh coriander, a bit of oil, and a small amount of pepper. Mix.
Heat oil in a deep frying pan, add the vegetables. Fry for 5-10 minutes, stirring occasionally (do not fry too many vegetables at once, preventing them from stewing). Transfer the fried vegetables to a colander to drain excess fat and set aside to cool.
Tortillas Heat a tortilla on a hot frying pan (without fat), turning it occasionally. The tortilla should not be crispy, just lightly browned and heated.
Beef On another heated deep frying pan, add the marinated meat without adding fat. Fry, stirring constantly.
Assembly Spread sour cream (or guacamole with Tabasco) on one side of the heated tortilla. Sprinkle chopped onion in the center of the tortilla, add cooled vegetables, fried beef, and thinly sliced serrano ham. Sprinkle with crushed cumin and drizzle with a small amount of lime juice. Finally, add a few sprigs of fresh coriander. Roll up the tortilla, cut in half, and serve on a plate decorated with chili pepper, ground hot paprika, and cumin. Repeat with the remaining tortillas.
