Jalapeño Beef Tacos with Charred Corn
Serves 4 8 to 10
1. Trim off stem end of jalapeños and discard. Cut each pepper in half lengthwise and remove seeds with a small spoon. Cut each jalapeño half into 3 or 4 pieces. Set aside. 2. Place beef in a medium bowl and season generously with salt and pepper. 3. Place red onions in a separate medium bowl and add cold water to cover. Add a handful of ice cubes and a pinch of salt. Set aside. 4. In a large cast iron pan, warm 1 tbsp (15 ml) oil over medium-high heat. Add garlic and sauté until starting to colour, about 30 seconds. Add half the seasoned beef and sauté for 1 minute. Add remaining beef and continue to sauté until nicely browned, about 2 minutes. Add water and jalapeños to pan and reduce heat to medium. Cook, stirring often, until jalapeños are just slightly softened but not mushy, about 4 minutes. Transfer steak mixture to a plate and return pan to medium-high heat (no need to clean it). 5. Add remaining 1 tbsp (15 ml) oil and corn to hot pan and sauté until starting to char, about 3 minutes. Season with paprika, salt and pepper. Transfer to a bowl and stir in green onions. 6. Wipe out pan and return to medium heat. Warm tortillas in hot pan, 1 at a time, and transfer to a clean tea towel to keep warm. 7. When ready to assemble, drain red onions and pat dry with a clean tea towel or paper towel. 8. Divide steak and jalapeño mixture among tortillas. Top with corn and some red onions, then garnish with more green onions, cherry tomatoes, cheddar and a dollop of sour cream. Enjoy immediately.
jalapeños
rib-eye or sirloin steak, thinly sliced kosher salt and freshly ground black pepper, to taste
1 lb (450 g)
red onion, thinly sliced grapeseed oil, divided garlic, thinly sliced
1 small
2 tbsp (30 ml)
4 cloves
¼ cup (60 ml) water, wine or beer 1½ cups (375 ml) fresh or frozen corn kernels ½ tsp (2.5 ml) smoked paprika 2 green onions,
thinly sliced, plus more for garnish
corn tortillas
8
mixed coloured cherry tomatoes,
1 cup (250 ml)
halved or quartered
shredded sharp cheddar
½ cup (125 ml)
sour cream
½ cup (125 ml)
PAIRS WITH PINEAPPLE & JALAPEÑO MARGARITA (PAGE 65)
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