What you'll need3 tbsp olive oil1 onion, finely sliced2 garlic cloves, finely chopped500g sirloin steak, chopped into 1cm cubes1 tsp oregano 1 tsp ground cumin1 tsp caster sugar3 tbsp tomato pureeSalt and pepper100ml beef stock2 tbsp fresh coriander, chopped8 flour tortillasTime: 30 minsServes: 4MethodFirstHeat the olive oil in a large
What you'll need
- 3 tbsp olive oil
- 1 onion, finely sliced
- 2 garlic cloves, finely chopped
- 500g sirloin steak, chopped into 1cm cubes
- 1 tsp oregano
- 1 tsp ground cumin
- 1 tsp caster sugar
- 3 tbsp tomato puree
- Salt and pepper
- 100ml beef stock
- 2 tbsp fresh coriander, chopped
- 8 flour tortillas
Time: 30 mins
Heat the olive oil in a large saucepan, and gently fry the onion and garlic until softened. Chuck in the steak cubes, and fry for 2 minutes until browned all over.
Add the oregano, the cumin, the sugar, and the tomato puree. Season well, stir, and cook for a minute or so with the meat and onion. Pour in the stock, bring up to the boil, then simmer for 5 minutes, or until thickened and glossy. Turn off the heat, and add the coriander.
To serve, fill the centre of each tortilla with the beef mix, and roll up like a big cigar - two tortillas per person should be enough. Add some lemon-dressed salad to the plate, and a salsa of your choice, and enjoy!
For the perfect wine pairing, crack open a bottle of the deliciously juicy Vino di Ventisquero Reserva Pinot Noir 2017. This is a lovely wine that is ideal for Mexican sharing dishes such as these Beef Taquitos!
There you have it -- a special recipe for Beef Taquitos!
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