These popular Mexican tacos give a nod to Arabic cuisine with flavor built from a careful selection of herbs and seasoning and preserved lemon techina spread.
Watch the full cook-along with Chef Nir on Rosh Chodesh Club!
Rub the sliced beef with the achiote paste (recipe follows). Mix together all remaining ingredients together and rub into the beef. Let sit in the refrigerator for 30 minutes to one hour maximum.
Meanwhile, prepare the toppings (see below).
Take out steak, and let get to room temperature. Sauté in hot pan or grill – until medium.
Warm the tortillas in a hot skillet with a spray of oil for a few minutes.
Let beef sit to cool a few minutes, then slice and place in tortillas. Top with the pineapple, avocado salsa, pickled lemon techina, and pickled onions.
Grind the coriander, oregano, cumin, peppercorns, and cloves with a mortar and pestle or give them a whirl in a spice grinder.
Blend the spices together with paprika, turmeric, salt, garlic, orange juice, and vinegar in a blender until smooth.
Combine all ingredients. Mash together very well.
In a food processor, put pickled lemons, salt, lemon juice, garlic, and half the water. Blend until smooth.
Then pour in the tahini and slowly pour in remaining water while blending.
Slice onions. Marinate in lime juice and vinegar with a pinch of salt.