INGREDIENTS
For the filling:
500g rump steaks
1 tbsp chilli oil
1 x onion, chopped
2 x garlic cloves
For the salsa roja:
3 large tomatoes, quartered
1 tbsp olive oil
3 x ancho chillies, soaked in hot water for 10 minutes
2 x pasilla chillies, soaked in hot water for 10 minutes
2 x garlic cloves
2 tsp soft dark brown sugar
½ tsp paprika
1 x lime, juice only
2 x spring onions, finely chopped
½ tsp dried oregano
Salt, to taste
7 x corn tortillas
75g Cheddar (or mozzarella), grated
Recipe continues
METHOD
For the filling:
Shred the steak and place it in a frying pan with the chilli oil. Add the onion and garlic and gently fry so that they soak up the chilli flavour.
For the salsa roja:
Place the tomato quarters on a baking tray and drizzle over the oil, add a pinch of salt. Cook in the oven for about 40 minutes, until soft.
Allow to cool slightly, then remove the skins and spoon out the seeds.
Remove the stalks from the chillies, slit and remove the seeds by scraping gently with a small sharp knife.
Dry roast the garlic in a frying pan until golden.
Place the tomatoes, chillies and garlic in a blender and process until smooth. Add the sugar, paprika, lime juice, spring onion and oregano. Process for a few seconds. Taste and add salt as required. (This paste will keep for up to a week in the fridge.)
Preheat a grill to medium.
Rip a corn tortilla into small pieces in a pan, add the salsa and heat through until it thickens slightly.
Warm the remaining corn tortillas by wrapping them in a polythene bag and placing in a microwave oven for a minute.
Spread the salsa inside the tortillas then add the filling. Roll up into long tubes and pack the tortillas together inside an ovenproof dish. Sprinkle with the cheese and place under the grill for 5 to 10 minutes until crispy.