Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Carne asada tacos


Chismol is Honduras's answer to pico de gallo. If you have time to make your own tortillas, you'll take this dish to a new level.

You'll need

1 tbsp cumin seeds 1 garlic clove, crushed 1 tbsp finely chopped oregano 1 tbsp olive oil 3 oyster blade steaks (250gm each) Juice of 1 lime, plus lime halves to serve 8 white flour tortillas To serve: crumbled feta, thinly sliced radish and coriander   Chismol 2 ripe vine-ripened tomatoes ½ white onion, cut into small dice ½ red capsicum, cut into small dice Juice of 1 lime 1½ tbsp coarsely chopped oregano leaves

Method

  • 01
  • Preheat grill to high heat. Dry-roast cumin seeds until fragrant and toasted (1 minute), set aside to cool slightly, then coarsely crush with a mortar and pestle. Place half in a bowl and reserve for the chismol. Place remainder in a non-reactive container with garlic, oregano and oil and season to taste. Add steaks, turn to coat and set aside while you prepare the chismol.
  • 02
  • For chismol, halve tomatoes, squeeze out the seeds (discard), then dice tomato and place in a bowl. Add onion, capsicum, lime juice, oregano, reserved cumin, 2 tbsp cold water and 1 tsp sea salt flakes and mix to combine.
  • 03
  • Add lime juice to steaks, turn to coat, then transfer to grill and grill, turning once, until caramelised and cooked medium-rare (8 minutes). Set aside to rest (5 minutes), then thinly slice.
  • 04
  • Heat a cast-iron frying pan or comal griddle and heat tortillas over high heat, turning occasionally, until golden and warmed through (20-30 seconds each side). Wrap in a tea towel to steam lightly and keep warm. Serve with steak, chismol, feta, radish and coriander and serve with lime halves and extra chismol.

Note Comal griddles and tortilla presses are available from Monterey Mexican Foods.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Dec 2013

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast summer recipes

recipes

Flathead with crushed peas

Fast seafood recipes

recipes

Pumpkin pilaf with ricotta and pepitas

Fast summer dinners

recipes

Egg sandwich

Six fast noodle recipes

recipes

Smoked trout scramble

Fuss-free summer recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast summer recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×