Sam Burke’s Soft shell Beef (CARNE ASADA) with chipotle mayonnaise and Pico De Gallo
Ingredients
12 Soft corn tortillas
750g Beef scotch fillet, thinly sliced
40ml “Maggi” seasoning sauce
15ml Fish Sauce
6 tbsp Sugar
2 tsp Salt
1/2 bunch Chinese cabbage, finely chopped
¼ bunch Green shallots, finely chopped
½ bunch Coriander, roughly chopped
For the Pico De Gallo
7 tomatoes, finely chopped and deseeded
1 bunch coriander, finely chopped
2 french shallots, finely chopped
2 cloves garlic, finely chopped
1 jalapeno peppers, finely chopped
Salt & pepper to taste
Juice of 2 limes
For the Chipotle Mayonnaise
2 chipotle peppers in adobo sauce, very finely minced or blended
125g Japanese mayonnaise (Kewpie)
Method
For the Pico de Gallo, mix all ingredients in a bowl and season to taste
Make chipotle mayonnaise by mixing both ingredients until well combined. Set aside.
Marinate beef in Maggi, sugar, fish sauce and salt – leave to marinate
Warm tortillas in a dry pan on medium heat until slightly charred and tortilla is soft
Fry beef in a little oil on a high heat until cooked to your liking
Top tortillas with some beef, followed by a tablespoon of Pico de Gallo and some cabbage, shallots and chopped coriander
Top with some chipotle mayo and serve with fresh lime wedges
Wine Suggestion
Region: Clare Valley SA
Petaluma Riesling is one of Australia’s finest examples of this noble variety. Pale straw in colour the palate exhibits lemon and grapefuit flavours matched by some fresh and racy acidity. Sourced from the home of great Australian Riesling, this trademark Clare Valley aromatic white is wonderful when opened upon release and like all great Rieslings, will develop brilliant toasty characters over a 10 year period in the bottle.
Rieslings have a citrus lemon quality to them that will match the lime flavours of the marinated beef.
Source: www.danmurphys.com.au/product/DM_13697/hanlin-hill-riesling