Tacos with beef and various sauces

Name: Tacos with beef and various sauces
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 2 Onions; 250 g Rump steak (without fat rim); 7-10 Tbsp Salt; 350 g green tomatoes; 250 g Vine tomatoes; 2 Spring onions; 1 green jalapeño; 6 TABLESPOONS Olive oil; 2 TABLESPOONS Lime juice; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Shallots; 1/2 red pepper; 1/2 TEASPOON liquid honey; 2-3 TABLESPOONS White wine vinegar; 2 TABLESPOONS Oil; 1 small pot of coriander; 7-10 Tbsp ground cumin; 1 package (135 g; 12 pieces) Taco Shells; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

2 Onions
250 g Rump steak (without fat rim)
7-10 Tbsp Salt
350 g green tomatoes
250 g Vine tomatoes
2 Spring onions
1 green jalapeño
6 TABLESPOONS Olive oil
2 TABLESPOONS Lime juice
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Shallots
1/2 red pepper
1/2 TEASPOON liquid honey
2-3 TABLESPOONS White wine vinegar
2 TABLESPOONS Oil
1 small pot of coriander
7-10 Tbsp ground cumin
1 package (135 g; 12 pieces) Taco Shells
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
Onions peel, halve and in thin strips cut. Dab the meat dry and salt from both sides (more than usual). Wrap meat in cling film and chill for about 2 hours.
2
Washing tomatoes, cleaning. Cut green and red tomatoes separately into very small cubes. Wash, clean and finely dice spring onions. Clean the jalapeños, cut them lengthwise, wash and remove the seeds.
3
Cut the pod into small pieces. Mix green tomato cubes, spring onions, jalapeños, 3 tablespoons olive oil and lime juice. Season to taste with salt, pepper and a little sugar. Peel and finely dice the shallots. Clean, wash and halve the peppers and cut into very small cubes.
4
Mix red tomato cubes, shallots, honey, vinegar, 3 tablespoons olive oil and paprika cubes, season to taste with salt and pepper. Puree both salsas briefly, then put them in a cool place.
5
Dab meat dry. Heat oil in a pan. Fry the meat for approx. 4 minutes, turning it over and taking it out. Wrap in aluminium foil and let it rest for about 10 minutes. Put the onions into the steak pan and fry them for about 5 minutes.
6
Extinguish 1-2 times with about 3 tablespoons of water.
7
Wash the coriander, shake dry and chop the upper 1/3 of the stems finely. Dice meat and onions very finely or chop them finely. Season to taste with salt, pepper and cumin. Spread the meat over the tacos.
8
Add salsas and coriander.