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.
- 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
- 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
- 1Preheat 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.
- 2For 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.
- 3Add 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.
- 4Heat 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.
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