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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 61 - NYC Challenge 43rd Street Tacos

MasterChef Australia on TV ONE and TVNZ Ondemand

Michael Weldon

43rd Street Tacos
Preparation: 20 minutes
Cooking: 1 hour 20
Serves: 5

5 fillet steaks
Mexican marinade
10 dried chipotle chillies, soaked in cold water
2 dried ancho chillies, soaked in cold water
30g cumin seeds
30g coriander seeds
3 cloves
1 cinnamon quill
1 teaspoon smoked paprika
1 green chilli, chopped
Juice of one lime
50ml olive oil
Pulled beef
2 tablespoons olive oil
500g skirt steak, 5cm dice
1 brown onion, diced
2 cloves garlic, chopped
half the marinade
1 x 400g can diced tomatoes, liquid drained off
500ml water
225g flour
30g butter, diced
120ml water
Pickled jalapenos
1 jalapeno, finely sliced
1 teaspoon salt
1 teaspoon sugar
1 teaspoon vinegar
50ml water
Tomato salsa
2 tomatoes, diced
1/2 red onion, diced
1/2 jalapeno, finely chopped
1/2 cup coriander leaves
Juice of 1 lime
Corn and black bean salad
1 ear red corn
1 ear yellow corn
1 can black beans, drained and rinsed
1 tablespoon olive oil
Juice of 1 lime
1/2 cup coriander leaves
Street nuts
50g almonds
70g sunflower seeds
20 cumin seeds
20 coriander seeds
pinch sugar
Creme fraiche
100g crème fraiche
Juice of half a lime
Coriander leaves, to garnish

1 For Mexican marinade, drain chillies and reserve their soaking water. Toast cumin, coriander, cloves and cinnamon in a dry frying pan until fragrant. Allow spices to cool slightly. Grind toasted spices in a small food processor until fine. Add paprika, green chilli and a pinch of salt. Once soaked chillies are softened, remove stem and seeds from chillies and discard. Add the remainder of the
chillies to processor with lime juice and oil and process until a paste forms.

2 For pulled beef, heat oil in a pressure cooker, add beef and brown on all sides. Add onion and garlic and cook until golden. Add half the marinade and cook for a minute, stirring regularly. Add tomato and water and scrape any bits stuck to the bottom of the pan. Bring to the boil, seal lid, bring up to pressure and cook on medium heat for 40-60 minutes. Turn off, allow to cool and remove lid. Return pan to heat and cook until liquid has reduced to desired consistency.

3 Marinate fillet steak in remaining marinade. When ready to cook, remove excess marinade, season with salt and cook steak in a medium to hot frying pan or grill pan until rare. Rest.

4 For tortillas, sift flour with a pinch of salt, add butter and rub it into the flour until it resembles breadcrumbs. Gradually add water until dough just comes together. Knead lightly, wrap in cling film
and rest for 15 minutes. Cut dough into quarters. Roll out each piece very thinly and cut 5 x 12cm circles out of each piece using a cookie cutter. Cook in a hot dry frying pan for 1-2 minutes each side until golden.

5 For pickled jalapenos, combine jalapenos, salt, vinegar, sugar and water and leave for 20 minutes or until ready to serve.

6 For tomato salsa, combine tomato, onion, jalapeno, coriander, lime and a pinch of salt.

7 For corn and black bean salad, steam corn on the cob, allow to cool slightly and cut kernels off the cob. Heat a large frying pan with oil and cook kernels with beans until warmed through. Season with salt, lime juice and top with coriander.

8 For street nuts, toast almonds and sunflower seeds with cumin and coriander seeds. Season to taste with sugar and salt.

9 For crème fraiche, combine crème fraiche and lime juice.

10 To serve, place a little pulled beef, some sliced steak, corn salad, a tortilla, a little tomato salsa, street nuts and some crème fraiche.