Steak Tacos

19 ingredients
4 steps

Ingredients

  • 3/4 cup dried black beans soaked overnight in 450ml water
  • 9 tablespoons oil
  • 2 onions peeled and chopped
  • 3 sprigs fresh thyme leaves stripped from stems
  • 4 cloves garlic peeled and finely chopped
  • 1/2 teaspoon vegetable bouillon
  • 2 avocados peeled and cut into cubes
  • 1 1/2 limes juiced
  • 2 5/8 ounces natural yogurt full-fat
  • 1 pinch cayenne pepper
  • 7/8 cup soured cream
  • 4 rump steaks each about 240g
  • 6 flour tortillas
  • 12 taco shells
  • 1 red chilli cut into thin rings
  • 4 tomatoes chopped
  • 4 1/2 cups iceberg lettuce cut into strips
  • 1 1/3 cups cheddar grated
  • 9 sprigs coriander leaves fresh, stripped from stems

Directions

  1. 1
    For black beans, heat 6 tbsp oil in a saucepan and saute onions, thyme and 1/2 the garlic for 2 mins. Add beans and 2/3 cup water, bring to a boil, cover and cook for 1 hour 30 mins, until beans are cooked. Remove from heat, add crushed bouillon cube and season. Transfer to a blender and puree. Allow to cool, stirring occasionally.
  2. 2
    For guacamole, combine avocados, lime juice and remaining garlic and puree in a blender. Add yogurt, a pinch of cayenne and season. Add sour cream and mix until smooth.
  3. 3
    Heat 2-3 tbsp oil in a frying pan and sear steaks over high heat for 2 mins per side. Season, wrap in foil and let rest for 10 mins. Slice.
  4. 4
    Warm tortillas and taco shells according to package instructions. Fill with black beans, guacamole, steak, chili, tomatoes, lettuce, cheese and cilantro.

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