Steak & Corn Tacos, Philly Style

INGREDIENTS

MAKES 12

2 1/2 tbsp extra virgin olive oil

1 large onion, finely chopped

2 fresh jalapeños, finely chopped

4 garlic cloves, thinly sliced

1 1/2 tsp ground cumin

1 tsp each ground paprika and smoked paprika

1 1/2 tsp dried oregano

1x 700g rib eye or sirloin, trimmed, very thinly sliced into strips

2 sweet corn, kernels removed

12 thin slices firm mozzarella

12 store-bought mini soft tacos

Sliced pickled jalapeños and coriander leaves, to serve

Method

Heat a lightly greased barbecue flat plate or large frypan to high heat.

Drizzle oil over flat plate and add the onion, jalapeno, garlic, spices and oregano, and cook, stirring frequently, for 3-4 minutes until onion begins to soften.

Add the beef and corn, and cook, stirring, for 5-6 minutes until beef begins to brown and is cooked. Season to taste.

Move beef mixture to the side of the flat plate. Using a metal spatula divide beef mixture into 12 small portions and, working with 4 portions at a time, top each with a slice of mozzarella.

Once the cheese begins to melt, cover each serve with a taco and allow the heat to come through. Scoop each taco up with a metal spatula, gathering all the melting cheese and filling as you go.

Alternatively, preheat tacos with cheese on a tray in a moderate oven and once cheese has melted and tacos are hot, top with taco mixture. Top with pickled jalapeno and coriander leaves to serve.

This recipe was published in delicious february 2021 issue. photography by chris court.