Carne Asada Beef Rump Tacos & Salsa Verde
with Cos Lettuce & Sour Cream
Hit the streets of Mexico with a Mexican-inspired carne asada taco night. Pack these bad boys up with tender beef rump and a tomato salsa. Of course there needs to be a layer of sour cream and a salsa verde to complete the look. Taco night just got festive!
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Ingredients
1
cucumber
2
radish
½ head
cos lettuce
1 bag
coriander
½
lemon
1 packet
Beef Rump
1 sachet
Mexican Fiesta spice blend
pinch
chilli flakes
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
sour cream
(Contains Milk; )
1 packet
roasted tomato salsa
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Thinly slice cucumber into sticks. Thinly slice radish. Thinly shred cos lettuce (see ingredients). Finely chop coriander. Zest lemon to get a pinch, then slice into wedges. • Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine Mexican Fiesta spice blend and a drizzle of olive oil. Add beefrump and toss to combine.
• In a large bowl, combine coriander, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), a pinch of chilli flakes (if using) and lemon zest. Season and set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.
• While the beef is resting, combine cos lettuce, a generous squeeze of lemon juice and a drizzle of olive oil in a second large bowl. Season to taste.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Thinly slice beef rump and toss in the bowl with the salsa verde. • Bring everything to the table to serve. • Build your tacos by spreading tortillas with some sour cream, then topping with cos lettuce, cucumber, radish and beef rump. • Top with roasted tomato salsa. Serve with any remaining lemon wedges. Enjoy!