Please note that this is an overdue event

SAFRA Punggol Foodtastic Travels: Mexico

SAFRA Punggol Foodtastic Travels: Mexico

The Foodtastic Travel Series is a spin-off from our successful run of Foodtastic!


We'll be showing you episodes of online cooking and baking classes featuring chefs demonstrating dishes relating to the different destinations, streamed LIVE on SAFRA Punggol's Facebook Page! 

Hosted by 88.3Jia DJ Jia Ming, Chef Nor will be demonstrating how to make Tacos De Carne Asada!


Carne Asada (Grilled Steak)

  • 1/2 Kg Flank or Skirt Steak 
  • Juice from 1 Lime
  • 1 Tablespoon White Grape Vinegar
  • 1/4 Cup Fresh Orange Juice
  • 2 Cloves of Garlic (Grated) 
  • 2 - 3 Chipotle Peppers in Adobo Sauce (Chopped)
  • 3 Shallots (Finely chopped)
  • 1 Tsp Mexican Oregano
  • 1 Cup Fresh Coriander (Chopped)
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon freshly cracked Black Pepper
  • 1/4 Cup Oil
  • 1 Jalapeno (Minced)

Tacos Toppings & Condiments

  • Some fresh Lime Wedges
  • 2 - 3 Roasted/ Grilled Padron Peppers
  • Roasted/ Grilled Spring Onions 
  • A handful of finely chopped Coriander

Roasted Tomato Salsa

  • 450 grams small sized Tomatoes
  • 1/2 Onion 
  • 1 Clove of Garlic
  • 3 Serrano Chillies, seeded & cut into halves
  • 1 Tablespoon freshly squeezed Lime Juice
  • 1 Teaspoon Salt
  • 1 Tsp Sugar

 Avocado Crema

  • 1 Avocado
  • 1/4 Cup Cilantro
  • 1/3 Cup Sour Cream
  • 1/3 Cup Greek Yoghurt
  • 1/2 Teaspoon Salt
  • Juice from 1 Lime
  • A Clove of Roasted Garlic


Carne Asada (Grilled Steak)

  • In a glass container or resealable bag, combine lime juice, vinegar, orange juice, garlic, shallots, chipotle, Mexican oregano, coriander, salt, pepper, oil, jalapeno, and massage onto meat.
  • Seal the container or bag and refrigerate for ideally 2 - 5hours, or at least 20 minutes.
  • Either heat an outdoor grill to high heat or use a hot cast iron pan to sear the steak.
  • Remove the steak from the marinade, strain the excess marinade. and reserve it to make a glaze (reduction). Grease with oil and cook on the grill for 5 - 7 minutes per side (3 - 5 minutes for cast iron pan) depending on the preferred doneness.
  • Once done, remove from heat and let it rest for 5- 10 minutes. Slice against the grain, cut into cubes and serve with either corn or flour tortillas, grilled spring onions, roasted tomato salsa, avocado crema, squeeze of lime and a side of roasted peppers.

Notes: You can substitute the steak with any type of beef that is good for grilling, preferably thinner cuts.

Roasted Tomato Salsa

  • Pre-heat oven to 180c.
  • Roast tomatoes, onion, garlic and chillies in a roasting pan for 10 minutes.
  • Place all the roasted ingredients into a food processor and blitz to combine.
  • Season with salt and sugar and finally, add chopped coriander. 

Avocado Crema

  • Combine the avocado, sour cream, Greek yoghurt, garlic, lime juice and salt in a food processor and puree until smooth.


Image Credit: SAFRA



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