Inspired by a recipe developed by Mexican chef, Federico López, this recipe has been simplified for cooking at home. The radishes can be prepared ahead and make a nice condiment for salads or other beef meals.
Prep: 1 hr
Cook: 10 mins
Yields: Makes 4 to 6 servings
Spicy Roasted Tomato Sauce
8 plum tomatoes, halved lengthwise and seeded, (about 2 lbs)
1 red onion, cut into wedges
6 cloves garlic
1 jalapeno pepper, stemmed, halved and coarsely chopped
2 oranges, peeled, divided into segment and cut in half crosswise
Spicy Roasted Tomato Sauce:
On parchment-lined baking sheet, toss tomatoes with red onion, garlic, jalapeno, oil, salt and pepper. Arrange tomatoes cut side up. Roast in 425°F oven, turning once, until softened and charred, about 25 minutes. Remove and let cool slightly.
Transfer mixture to food processor. Add lemon zest and juice, maple syrup, 1/3 cup water, red pepper flakes and mustard seeds. Pulse until blended, about 2 minutes. Transfer to saucepan. Bring mixture to boil, reduce heat and simmer until thickened, about 7 minutes. Stir in cilantro.
Place radishes and green onions in bowl.
Meanwhile in saucepan, whisk together vinegar, ¾ cup water, maple syrup, red pepper flakes, mustard seeds and salt. Bring mixture to boil. Pour over radishes, making sure to cover. Cool to room temperature.
Season beef cubes with salt and pepper. In large skillet heat oil over medium-high heat. Cook beef, in batches, adding more oil, as needed, stirring until browned and pink in the center, about 8 minutes. Set aside until all beef is cooked. Return all beef to skillet. Stir in 1 cup of the Spicy Roasted Tomato Sauce.
To serve, warm each tortilla briefly in a hot fry pan; top with warm beef mixture, more tomato sauce, pickled radishes, avocado, cilantro and orange wedges. Roll up and eat.
Make Ahead Tip: Pickled radishes can be made ahead. Cover and refrigerate for up to 2 weeks.
Make Ahead Tip: Spicy Tomato Sauce can be made ahead. Cover and refrigerate for up to 1 week.
How to Cooking Tip: To protect hands use rubber gloves when removing seeds from jalapeno peppers.
We take your interest in our newsletter as a compliment and respect your right to privacy. We will not share or distribute your personal information and you can opt out anytime. We hope you enjoy our newsletter, thank you for Joining Us! ~Canada Beef