Not old El Paso but sort of taco

Introducing our Elevated Taco Experience, a culinary journey that takes everything you love about the classic Old El Paso taco kit and elevates it to new heights of flavor and quality. Each component of our taco experience is carefully curated to deliver a dining experience that is unmatched in taste and satisfaction. Start with our premium selection of meats, expertly seasoned and grilled to perfection, offering a symphony of flavors and textures that will tantalize your taste buds. From succulent grilled chicken and tender carne asada to flavorful shrimp and smoky barbacoa, our elevated taco fillings are sure to impress even the most discerning palates. Complementing our premium meats are a variety of fresh and vibrant toppings, including crisp lettuce, ripe tomatoes, creamy avocado, tangy salsa, and zesty lime crema, providing the perfect balance of flavors and textures to each taco. And let's not forget about the tortillas – handmade from the finest ingredients and toasted to golden perfection, our tortillas are the perfect vessel for enjoying every mouthful of our elevated tacos. Whether enjoyed as a quick and satisfying meal or shared with friends and family at your next gathering, our Elevated Taco Experience promises to elevate your dining experience to new heights, offering a taste of Mexican-inspired cuisine that is truly unforgettable.
  • DIFFICULTY: Medium
  • 10 MINS

Ingredients

Serves: 4
FOR THE Barbecued Cote de Boeuf:
  • 700G organic cote de boeuf
  • generous twist of sea salt and black pepper
  • drizzle of grapeseed oil or beef dripping, melted

Method

The trick for getting this dish right lies in preparing ahead and getting your barbecue nice and hot. Take your steak out of the fridge a good hour before you are going to cook it in order to bring it up to room temperature. Season each side well with salt and cover evenly with a thin coating of grapeseed oil or beef dripping. Add any dry rubs or crushed spices at this stage too should you wish.

Make sure your barbecue is piping hot before placing your steak onto the grills. The aim is to achieve a lovely dark crust on the outside while ensuring that the meat is deliciously succulent inside. However, if the barbecue is too hot, the meat will burn. If this is the case, move the steak to an outer part of the grill and turn regularly to avoid any burning.

Once the steak is seared on all sides, move it to a cooler area of the barbecue and close the lid. Cook for 3-4 minutes on one side and then flip and repeat.

When the beef feels soft but a little springy (similar to the fleshy part of your thumb) remove it from the heat and set aside to rest for a good 10-15 minutes before slicing parallel to the bone. Delicious served with delicious salads, grilled vegetables and chimichurri sauce or our salsa verde mayonnaise.

To master the arts of butchery and cooking with meat, join us for a course at our cookery school.

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