We used to fight over who got to lick the bowl/spoon after the cakes were made. She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl. I have memories of helping make the cakes that she always had made for visitors and family alike. Back to RecipesĪs a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me. The tortilla will be soft, so turn it carefully onto a plate and serve piled high with the meat, some black beans, salsa, guacamole and sour creamĬheck out Franglais Kitchen for more of Nazima’s work.One at a time, place a tortilla in the pan and heat both sides, then take a teaspoon of the cooking juice and spread over the tortilla to soften it and infuse some flavour.Warm the tortillas be heating a spray of olive oil in a frying pan.Peel the avocado and mash it with a fork, mixing in the chopped scallions, a tablespoon of cilantro, chopped jalapenos, salt and pepper and some lime juice.Drain the cooking juices and reserve them.When cooked, the meat will be soft and tender.If you are using a thermal circulator and gaztronome, check the water level a couple of times during the cooking period, or cover it with a lid, a floating ball blanket (both available from Sous Vide Tools) or cling film, in order to reduce evaporation. Place the bags containing the meat into the bath and cook for 36 hours.Rub the spice mixture over the meat and vacuum seal it in a suitable cooking pouch.Thoroughly combine the cumin, chipotle chilli with a little adobo sauce, the chilli flakes and crushed garlic cloves.Set up your sous vide cooker to a temperature of 82 Deg C.This is a healthy, nutritionally balanced meal that will feel like a feast and is also suitable for gluten-free diets. We use the cooking juices from the meat to soften the corn tortillas as we warm them – it helps make them soft and tasty.
We used feather steak but chuck steak or brisket would work equally well. Sous vide cooking is a great way to get the best out of cheaper, more flavourful cuts of meat. Slow cooked beef steak brought to tender perfection by 36 hours in the water bath, served up on corn tortillas with some guacamole, salsa and sour cream. Take a trip to Mexico with this easy and healthy family meal. This shines through in her delicious recipe. Nazima is a freelance food writer and parent of two whose recipes focus on being seasonal, family friendly and mostly healthy (with the occasional indulgence). Nazima Pathan, one of our friends from Franglais Kitchen, was kind enough to provide us with a tasty recipe for Sous Vide Beef Barbocoa Tacos!
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