Steak, Cheese and Corn Mulitas
Steak, Cheese and Corn Mulitas with Toasted Pepita and Scallion Crema
Soft Flour tortillas
400g plain flour
75g soft butter
1 teaspoon salt
About 200ml cold water or enough to make a dough
Method
Rub the flour and butter to fine crumbs and add the salt. Mix well and add water to make a soft dough. Divide dough into 8 and roll each piece into a circle and then a thin round on a lightly floured board. Keep moving the dough as you roll to stop it sticking.
Heat a pan until hot and add a tortilla. When bubbles appear on the surface flip over and cook for 30 seconds on the other side. Wipe the pan clean and repeat, stacking the cooked tortillas between kitchen paper.
500g Rump Steak
1 teaspoon chipotle chilli paste
1 clove garlic, minced
1 teaspoon cumin seeds
1 teaspoon castor sugar
1 tablespoon red wine vinegar
1 tablespoon oil
Method
Mix the chilli, garlic, cumin, sugar, vinegar and oil in a bowl and rub the steak all over. Cover and marinate in the fridge for a couple of hours or overnight.
Corn Cream
1 small onion, finely chopped
2 tablespoons oil
1 medium tin sweetcorn, drained
25ml double cream
Salt and pepper to taste
Method
Cook the onion in the oil until golden. Add the corn and cream and simmer for a minute. Season with salt and pepper and blend to a puree.
Toasted Pepita and Scallion Crema
50g pumpkin seeds
4 scallions, roughly chopped
1 tablespoon oil
200ml sour cream
Handful roughly chopped coriander
Juice ½ lime
Salt to taste
150g sharp cheddar
Method
Heat the oil in a frying pan and when hot add the scallions. Cook until wilted and scorched. Add the pumpkin seeds and cook until they pop. Transfer to a jug blender with the sour cream, coriander and lime juice. Blend and check seasoning.
To Assemble
Grill the steak to your liking. Rest and slice.
Take a tortilla, spread on a quarter of the corn, top with a quarter of the steak and scatter over a quarter of the cheese. Top with another tortilla. Press down slightly. Repeat with remaining ingredients.
Place the mulita in a lightly oiled pan and cook for about a minute on each side.
Serve with the crema, and some finely sliced red onion and coriander to garnish.
