This Mexican street-food classic gets a braaied taco supercharger.
Serves: 4–6
Prep: 20 minutes
Cook: 15 minutes
INGREDIENTS
For the Chipotle Esquites Salad
- 4 corn cobs, husks removed
- olive oil
- 1 avocado, peeled and diced
- 2 rounds of feta cheese, crumbled
- 2 spring onions, finely sliced
- a small handful of fresh coriander, chopped
- 2 chipotle peppers in adobo, chopped
- 1 clove garlic, finely chopped
- 2–3 tablespoons mayonnaise
- 1 tablespoon paprika
- zest and juice of 1 lime
- sea salt and freshly ground black pepper
For the steak and tacos
- 600g rump or ribeye steak
- olive oil
- sea salt and freshly ground black pepper or your favourite braai spice
- flour or corn tortillas
- to serve: green chilli sauce, lime wedges or halves
METHOD
1. Drizzle the corn with some olive oil, then braai over high heat to char. When the cobs are charred on all sides, remove them from the heat and allow to cool. Slice the kernels off the cobs and place them into a mixing bowl. Add the remaining salad ingredients and mix well. Season to taste and set aside.
2. Drizzle the steak with oil and season. Braai the steak over hot coals for 3–4 minutes per side or until the internal temperature hits 50 ºC for medium-rare. Let the steak rest while you heat up the tortillas on the fire. Place the warm tortillas into a pot with a lid to keep them from drying out. Slice the steak thinly and season with salt and pepper.
3. To assemble, lay a few slices of steak on each tortilla, top with the Esquites salad and drizzle over the Green Chilli Sauce. Serve with lime wedges or halves for squeezing.
