Never been to Mexico so not sure how close these are to the real deal, but whatever, I like them. It's barbecue season so I'll be making them often.
First you need to forget the mince. Buy rump or skirt steak. Season it with salt, freshly ground pepper (white, ideally), ground cumin seeds and oregano (good quality dried oregano will suffice). Set aside for a half hour to come up to room temprature and then drizzle with a little olive oil.
Pre-heat a barbecue or fry pan. Cook the steak to rare--2 or 3 minutes per side depending on the thickness--and then let it rest somewhere warm for 5 minutes while you prepare the rest of the ingredients.
Combine diced tomatoes, diced red onion, diced cucumber, minced garlic (you could roast it beforehand if you're offended by even trace amounts of raw garlic), coriander leaves and sliced jalapeno (or habanero if you're not in the mood for fucking around). Dress with extra virgin olive oil and lime juice (lemon juice will suffice in a pinch or when the bastards want to sting you two bucks for a single fucking lime).
Heat some soft tortillas according to packet instructions (assuming you've bought them pre-prepared--I do).
Slice the meat into thick but manageable strips. Place a few of these, along with a portion of the vegetable mix, into a tortilla. Don't overfill.
There's nothing stopping you from modifying the recipe. You could replace the beef strips with other meats or seafood. Prawns would be nice, I suppose.
Note: requires beer.
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