Bold, punchy, and made for sharing, these taco-pintxos are packed with flavour in every bite.
Ingredients:
500g lean wagyu/grass fed beef mince
2 free range maestre chorizo sausages minced in food processor
100 gr grated manchego cheese
1/2 bunch finely chopped fresh parsley
1/2 bunch finely chopped chives
1 white onion, grated, juice squeezed in cloth
4 cloves fresh minced garlic
1 tbsp (heaped) Spanish paprika
4 piquillo peppers roughly chopped
1/2 tsp black pepper
1/2 tsp salt
Half a lemon, juiced
4-6 tortillas (flour or corn about 6-7inches diameter)
Olive oil for pan frying
4 garlic cloves unpeeled for frying
1/4 bunch thyme for frying
Lemon Mahonesa traditional Maestre style:
- 2 egg yolks
- 1/4 lemon juiced
- 150 ml Evo olive oil
- Pinch salt
Method:
Mix the beef mince with chorizo, onion, chopped parsley, chives, garlic, smoked paprika, piquillo peppers, manchego cheese, black pepper, salt & lemon juice. Combine well and set aside
Cut the edges off the tortillas to make squares, then spread the mince onto each tortilla evenly & spread to the edges nice and flat
Stack the beef tortillas on top of each other, then cut into even strips
Turn each strip onto its side, then arrange together and set in fridge for an hour to set firm & push 4 skewers through, evenly spacing out between skewers
Cut in between the skewers to make 4 Pintxos ( squares you can do 6 skewers to make them smaller)
Heat olive oil garlic cloves and thyme in a large pan on medium heat, then once hot add the individual skewers to the pan, cooking for a few minutes on each side till browned & the meat is fully cooked through (discard garlic and thyme)
While the Pintxos-tacos cook, make your mahonesa sauce. Put the yolks in the mortar pestle with a pinch of salt and lemon juice
Start working it and add the oil very little by little, in fine thread, without stopping moving your hand. Continue mixing for 2-4 minutes with lots of love. The mixture will start emulsifying and a very thick, shinny, proper-made mahonesa like my mums appears
Serve taco-Pintxos with lots of mahonesa that lemon tanginess with chorizo and paprika is a match made in Spanish heaven