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Aged beef tacos with tarragon salsa and garlic crumb
Fruit and vegetables
½ white
onion
, chopped
1 tsp crushed
garlic
1 tsp ancho
chilli
flakes
1 tsp guajillo
chilli
flakes
1 tsp arbol
chilli
flakes
25g/1oz
parsley
25g/1oz
tarragon
4 green jalapeños, de-seeded and chopped
1 echalion
shallot
, peeled
½
lemon
, zest and juice
2
garlic
bulbs, cloves separated and peeled
½ tsp
garlic
powder
½ tsp
onion
powder
1 tbsp Korean
chilli
flakes
6
lime
wedges, to serve
Tins, packets and jars
1 tbsp
capers
1 tbsp
Dijon mustard
375g/13oz
plain flour
, plus extra for dusting
Cooking ingredients
¼ tsp freshly ground
black pepper
¼ tsp dried
oregano
¼ tsp ground
cumin
¼ tsp ground
cinnamon
2 garlic
cloves
, chopped
1 tbsp green
peppercorns
1 tsp
salt
90ml/3fl oz
vegetable oil
1 tbsp
Tabasco
cornflour
, for coating
oil
, for frying
½ tsp
salt
1 tsp kosher or
sea salt
1 tsp
baking powder
80ml/2½fl oz extra virgin olive oil or
vegetable oil
, plus extra for greasing
2 tbsp olive
oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
100g/3½oz unsalted
butter
Meat, fish and poultry
100g/3½oz
beef
fat
1 tbsp
chicken
bouillon powder
1kg/2lb 4oz bavette beef
steak
, sliced thinly against the grain into long strips
Other
¼ tsp crushed bay leaves
¼ tsp citric acid
240ml/8¼fl oz warm water
Back to recipe
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