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Mojito beef tacos recipe
Mojito beef tacos recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Rum and lime-infused tacos for a lively twist!
Ingredients:
  • 1 tsp dried mint
  • 1 tsp Mexican chilli powder
  • 3 garlic cloves, thinly sliced
  • 40.00 ml white rum
  • 56.88 gm extra virgin olive oil
  • 1kg piece beef rump steak
  • 3 tomatoes, seeded, finely chopped
  • 1/2 small red onion, finely chopped
  • 1 long green chilli, seeded, finely chopped
  • 1 tsp finely grated lime rind
  • 21.00 gm lime juice
  • 4 zucchini, peeled into ribbons
  • 3 corn cobs, husks and silk removed
  • 40.00 ml roughly chopped fresh mint leaves
  • Small tortillas, chargrilled, to serve
  • Lime wedges, to serve
  • Fresh mint sprigs, to serve
Instructions:
  • Mix dried mint, chili powder, garlic, rum, and 1 tablespoon of oil in a glass or ceramic dish. Add the steak and coat it well. Cover and refrigerate for 4 hours or overnight if possible.
  • Allow the steak to sit at room temperature for 30 minutes before cooking.
  • Combine tomato, onion, and green chilli in a serving bowl. Season generously and toss until well mixed.
  • Preheat a barbecue grill on high. Mix lime zest, juice, and the rest of the oil in a serving bowl. Season with salt and pepper. Grill zucchini in batches for 1 minute each side until lightly charred. Add to the lime mixture, toss to coat, and cover to keep warm.
  • Grill corn until lightly charred and tender, turning occasionally, for 8 to 10 minutes. Let cool for 5 minutes, then cut kernels from cobs and transfer to a serving bowl, keeping warm under cover.
  • Grill the steak for 3 minutes on each side for a perfect medium-rare, or cook to your desired doneness. Then, transfer the steak to a large plate, loosely cover it with foil, and let it rest for 5 minutes before slicing.
  • Incorporate fresh mint into the zucchini mixture, gently tossing to combine. Thinly slice the steak. Fill tortillas with steak, zucchini mixture, tomato mixture, and corn. Garnish with lime wedges and extra mint leaves before serving.

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