By Chef Faisal – Prep Time: 1 hour – Cook Time: 20 mins – Serves 1

Ingredients

For the Beef Mix

  • 80g beef, thinly sliced
  • 20g fennel, sliced
  • 20g red onion, sliced
  • 1 tsp chopped garlic
  • ½ tsp sea salt
  • 10ml olive oil
  • ¼ tsp black pepper
  • 20g barbecue sauce
  • 1 tsp hot sriracha
  • ½ tsp smoked paprika
  • 3ml lemon juice

For the Tomato Salsa

  • 50g chopped tomato
  • 15g chopped red onion
  • 5g chopped jalapeño pickle
  • 5ml lemon juice
  • 5ml olive oil
  • 1 tsp chopped coriander
  • 20g tomato ketchup
  • A pinch of cumin
  • ½ tsp sea salt
  • A pinch of black pepper

For the Chilli Oil

  • 100ml olive oil
  • 2 tsp chilli flakes
  • A small pinch of fresh thyme
  • 1 tsp smoked paprika

To Serve

  • 1 flour tortilla, about 6 inches
  • 100g beef mix
  • 30g tomato salsa
  • 20g avocado, sliced
  • 1 sunny-side-up egg
  • 2 slices green chilli
  • A pinch of chopped parsley
  • 5ml chilli oil

Method

Beef Mix

Heat the olive oil in a frying pan and sauté the garlic, onion and fennel for 2 minutes. Add the beef and cook for a further 2 minutes, then add the remaining ingredients and toss well.

Chilli Oil

Gently heat the oil with the chilli flakes and thyme over a low heat for 10 minutes. Remove from the heat and leave to infuse for 10 minutes, then stir in the smoked paprika.

Tomato Salsa

Combine all the ingredients in a bowl and mix well. Set aside so the flavours can develop.

For Plating

Brush the tortilla with chilli oil and toast until golden and crisp. Top with the beef mix, then place the egg in the centre. Arrange the salsa and avocado alongside and finish with parsley and fresh green chilli.