Tacos of flank steak and guacamole with Sid Shanti

Name: Tacos of flank steak and guacamole with Sid Shanti
Cook time: 8 h
Total time: 8 h
Yield: 10P (30 pieces)
Ingredients: Tacos: about 30 pieces; Marinade; 250 ml Soy sauce; 250 ml Sunflower oil; 2 tbsp dried oregano; 75 g tomato paste; 2 tsp black pepper; 2 kg cleaned flank steak; Guacamole; 3 avocados; juice of 1 lime; zest of 1 lime; 2 tbsp green salsa (lava verde) or green tabasco; 2 tbsp olive oil; salt and pepper; Pico de gallo; 6 tomatoes; 3 jalapenos; 1 red onion; 2 limes; 1 lemon; handful of parsley; 3 cloves of garlic; 1 yellow bell pepper; 5 tbsp olive oil; 100 ml vinegar; juice of 1 lime or lemon; Pickled onion; 1 red onion; 150 ml wine vinegar

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8 hours marinade + 20 min

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A barbecue with fine friends, good music, and juicy tacos with 'entrana'. Oh yes, that's cool!

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Ingredients

What do you need?

Quantity: 10P (30 pieces)

Tacos: about 30 pieces

Marinade
250 ml Soy sauce
250 ml Sunflower oil
2 tbsp dried oregano
75 g tomato paste
2 tsp black pepper

2 kg cleaned flank steak

Guacamole
3 avocados
juice of 1 lime
zest of 1 lime
2 tbsp green salsa (lava verde) or green tabasco
2 tbsp olive oil
salt and pepper

Pico de gallo
6 tomatoes
3 jalapenos
1 red onion
2 limes
1 lemon
handful of parsley
3 cloves of garlic
1 yellow bell pepper
5 tbsp olive oil
100 ml vinegar
juice of 1 lime or lemon

Pickled onion
1 red onion
150 ml wine vinegar
1 tbsp sugar

Tacos: about 30 pieces

Marinade
250 ml Soy sauce
250 ml Sunflower oil
2 tbsp dried oregano
75 g tomato paste
2 tsp black pepper

2 kg cleaned flank steak

Guacamole
3 avocados
juice of 1 lime
zest of 1 lime
2 tbsp green salsa (lava verde) or green tabasco
2 tbsp olive oil
salt and pepper

Pico de gallo
6 tomatoes
3 jalapenos
1 red onion
2 limes
1 lemon
handful of parsley
3 cloves of garlic
1 yellow bell pepper
5 tbsp olive oil
100 ml vinegar
juice of 1 lime or lemon

Pickled onion
1 red onion
150 ml wine vinegar
1 tbsp sugar

Preparation method

How do you make this?

Entrana Make a marinade of soy sauce, sunflower oil, dried oregano, tomato paste, and black pepper. Place the meat in the marinade and let it marinate for at least 8 hours. Pat the meat dry.

Cook the meat for 4 minutes on each side. Cut the meat into fine strips.

Tacos Cut small circles out of the tortillas and fold them over an upside-down muffin tin, so the tortillas can bake nicely in taco shape.

Bake in a preheated oven at 170 °C for about 10 minutes. (The goal is for them to be lightly crispy so that the taco shape is maintained).

Guacamole Cut the avocado in half and remove the pit. Cut cubes out of the avocado with a knife. Place the cubes in a deep plate and mash them with a fork. Add the remaining ingredients for the guacamole to the avocado and mix well. Set aside.

Pico de gallo Cut the tomatoes and bell pepper into cubes, finely chop the red onion, garlic, jalapeno, and parsley. Mix everything together in a bowl. Add olive oil, vinegar, and lime juice.

Pickled onion Finely chop the onion and mix with sugar and vinegar. Let it pickle for at least 10 minutes before using.