Enjoy this charred Mexican beef salad in a wrap, sprinkled with baked tortilla matchsticks or atop a crispy tostada. The chipotle seasoned beef and tomato lime salsa come together for a smoky and fresh flavour.
https://www.taste.com.au/recipes/charred-mexican-beef-salad-fresh-tomato-lime-salsa-recipe/u7a5fawc
Peel corn husks. Remove silk and discard. Roll husks back again over cobs. Place on microwave-safe plate. Microwave corn on high for 3 minutes. Let cool. Remove and discard husks. Brush corn with oil.
Combine spice mix and remaining oil in glass or ceramic dish. add beef. Rub to coat. Preheat a BBQ grill or hotplate on high. Cook beef for 3 minutes each side until cooked to your liking. Transfer to large plate and cover loosely with foil. Set aside for 5 minutes to allow to rest.
Cook corn and capsicum on grill, turning for 6 to 8 minutes until tender and lightly charred. Transfer corn to chopping board and carefully cut kernes from cobs in large chunks. Set aside to cool.
Grill tortillas on barbecue for 1 minute each side or until lightly charred.
Make fresh tomato and lime salsa by combining all ingredients, seasoning with salt and pepper to taste.
Slice beef. Combine with corn, capsicum and mixed salad leaves in a bowl. Arrange salad on a large platter. Top with beef and spoon salsa over salad. Serve with tortillas and sour cream.
Ingredients
Directions
Peel corn husks. Remove silk and discard. Roll husks back again over cobs. Place on microwave-safe plate. Microwave corn on high for 3 minutes. Let cool. Remove and discard husks. Brush corn with oil.
Combine spice mix and remaining oil in glass or ceramic dish. add beef. Rub to coat. Preheat a BBQ grill or hotplate on high. Cook beef for 3 minutes each side until cooked to your liking. Transfer to large plate and cover loosely with foil. Set aside for 5 minutes to allow to rest.
Cook corn and capsicum on grill, turning for 6 to 8 minutes until tender and lightly charred. Transfer corn to chopping board and carefully cut kernes from cobs in large chunks. Set aside to cool.
Grill tortillas on barbecue for 1 minute each side or until lightly charred.
Make fresh tomato and lime salsa by combining all ingredients, seasoning with salt and pepper to taste.
Slice beef. Combine with corn, capsicum and mixed salad leaves in a bowl. Arrange salad on a large platter. Top with beef and spoon salsa over salad. Serve with tortillas and sour cream.
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