The kind of Mexican plate you make on repeat. cumin and garlic, a proper smoke, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and garlic elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the corn tortillas and the rest of the cumin and garlic flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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