Skirt Steak and Spring Onion Volcanoes.

Volcanes or “volcanoes” in English is how these variant of tacos are called and known in the North of Mexico, but depending from where you eat them in the country, you may also find them as “vampiros” in a taqueria in the centre of Mexico, although these will be normally served over a flour tortilla.

Volcanes consist on a corn tortilla that is toasted over the grill with cheese, until it melts and starts bubbling away, hence the “volcano” name although not sure where the vampiro “vampire” name came from to be honest :), but anyway these already delicious inventions are topped with carne asada “grilled steak” and served with a good salsa, I cannot tell you how amazing they taste.

I love to recreate these during the summer when we get to have the BBQ out and grill away , to me that charcoal flavour is key when making them and something difficult to replicate unless is the real thing.

I love the taste of grilled steak this will always bring me back lovely memories of the many years I lived in the north of Mexico with my family. My Dad being a geologist, worked with a mining company for many years and this meant that we had to move quite a lot, it was just the nature of his job, but this allow us to make many good friends during the way and pick up a few favourite dishes from the region.

In the north people eat more meat as racing cattle is one of the main industries around, the north is less rich in variety of fruits and vegetables but a big producer of meat poultry and milk in the country, it all goes back to eat local I guess and what you have.

I must say that my view and the way I consume meat (specially beef), has changed a lot over the years, but I don’t want to get into that controversial subject today. Just to say that it makes a difference when you make sure you buy it from a good butcher not only you support that small business but you make sure that the meat you get comes from a good farm, where they were ethically raced and where you know they care about the welfare of animals, this to me it’s a good start.

And on that note I’ll let you to enjoy these beauties, that have a few different components but that are so worth the effort, once they are all ready to be put together they will just add layers of flavour to make the best volcanos ever on your next BBQ.

These are quite filling so I normally count two or 3 per person , and serve it with other sides like grilled veggies, Mexican rice and salads.

Makes 10 volcanoes.

Ingredients:

1 kg of skirt steak,(briefly marinated for 20 minutes with 1 tbsp of olive oil, 1/2 lemon juice, splash of IPA beer, 1 tbsp Worcestershire sauce and black coarse pepper).

*For best results remember to grill your steak at room temperature, and to season with maldon salt just before putting it over the grill.

10-12 spring onion- coriander tortillas. ( Also check the tutorial on my instagram ).

250 grams of mature cheddar cheese, (cut in slices).

Ipa Charred Tomato Salsa.

2 vine tomatoes, (cut in quarters).

200 grams cherry tomatoes.

1/2 white onion .

4 red jalapeños or red chillies .

1/2 cup of IPA beer

1lime (juice).

1 cup of fresh washed spinach.

1/3 cup of extra virgin olive oil.

Sea salt and black coarse pepper to season.

Chipotle beans.

1 tin of organic borlotti beans or pinto beans.

1 tbsp olive oil, or any cooking oil of your preference.

1/2 white onion, finely diced.

2 tsp chipotle paste.

1 tsp brown sugar.

1 tbsp apple cider vinegar.

1/2 cup of vegetable or chicken stock.

Sea salt and black coarse pepper to taste.

Quick Avocado Salad.

2 ripe avocados, (cut in half then score with a pairing knife then scoop out the avocado flesh).

1/2 red onion (finely diced).

1/2 cup of fresh washed spinach, (chopped roughly ).

1 cup of cherry tomatoes, (sliced in half or quarters).

1 lime (juice).

1 tbsp extra virgin olive oil.

Sea salt and black coarse pepper to season.

Method:

Right so I begin the preparations with the salsa, since is something I can make since the morning and keep it in a jar in the fridge until the BBQ.

For the salsa follow these steps:

1. Heat up a non stick pan and add your tomatoes, onion and chillies, let them get colour and a bit charred, turning them from time to time with the help of kitchen tongs.

2. Add the beer and let it simmer briefly just enough to evaporate the alcohol.

3. Remove your pan from the heat and add the spinach, mix everything gently and just to allow the spinach to wilt slightly with the rest of the ingredients, transfer everything into a blender.

4. Add the lime juice, vinegar, extra virgin olive oil, a pinch o salt and black coarse pepper, blend briefly leaving the salsa with texture, not smooth, taste and add more salt if necessary.

5. Transfer into a sealed jar and reserve in the fridge until use.

*At this point you can begin to prepare the charcoal on your BBQ.

For the chipotle beans:

1. Heat up the oil in a pan and add the onion, fry slowly.

2. Add the beans, the chipotle paste, brown sugar and vinegar, stir and let it cook briefly.

3. Then add the stock and season with a pinch of salt and black coarse pepper, cover with a lid and simmer on a low heat for a few minutes.

4. Remove from the heat and set aside, reheat over the BBQ once your steak is nearly done.

For the quick avocado salad, simply mix all the ingredients into a bowl, mix with a spoon, taste and adjust seasoning if necessary.

For the volcanes follow these steps:

1. Cook your marinated steak over the grill, make sure is hot enough, I like it to get a lovely brown color on each side but slightly pink in the middle, but cook it according to your preference.

2. Once your steak is ready remove it from the grill and cover it with tin foil to keep it warm and allow it to rest for 6 to 7 minutes before cutting.

3. In the meantime place the tortillas topped with the slices of cheese over the grill, and reheat the beans on the side. Let the tortillas get lovely and crispy and allow the cheese to melt over them.

4. Cut your steak with a sharp knive into slices, (they don’t have to be too thin) then place the steak strips over each one of the volcanes.

5. Carefully remove the volcanes from the grill and place them over a serving platter, spoon a bit of the chipotle beans and the avocado salad on top and serve with the delicious IPA Salsa on the side and a few fresh limes.

6. Enjoy the last of the Summer!