How to make maple glazed beef tacos
Beef and avocado tacos are classic Mexicana – but ring the changes with beetroot salsa and a surprising maple glaze
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Maple glazed beef tacos
350g thin cut beef steaks
5ml cayenne pepper
15-30ml maple syrup or runny honey
Salt and freshly milled black pepper
15ml rapeseed or olive oil
For the Avocado and Beetroot Salsa
2 ripe avocados, halved, stoned, peeled and diced
½ red onion, peeled and thinly sliced
1 small red chilli, deseeded and finely chopped
4 small, cooked baby beetroots, peeled and finely diced
Juice of 2 limes
2 large handfuls fresh watercress leaves, roughly chopped
60ml freshly chopped coriander
8 regular taco trays or shells, warmed
Sour cream or low fat crème fraiche or greek yoghurt, to serve
To prepare the marinade; in a small bowl mix the cayenne pepper, maple syrup or honey, seasoning and oil. Brush the steaks with the cayenne mixture on both sides.
To prepare the avocado and beetroot salsa; in a small bowl mix all the salsa ingredients together (except the sour cream, crème fraiche or greek yoghurt). Season. Spoon the salsa into the taco trays or shells.
Cook the steaks in a preheated nonstick griddle pan on under a preheated moderate grill for 2-3 minutes on each side. Cut into strips and position on top of the salsa. Serve the beef tacos with the sour cream or crème fraîche.
Tips: If preferred, use Tortilla wraps instead, roll up and cut into portions.
Recipe from Cheeky Beef (simplybeefandlamb.co.uk)
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments