Awaze Tibs Tacos with Ayib-Style Lime Crema (Ethiopian × Mexican)

Method

1. Pat the beef dry and cut it into thin strips, 0.5 cm thick and 4 cm long. In a bowl, toss it with the berbere, grated garlic, most of the salt, a little of the oil and a squeeze of lime, and marinate for 10 min.

   Add in this stepBeef sirloin or rump 300 gBerbere 2 tspGarlic cloves, grated 2Salt 0.4 tspVegetable oil 0.6 tbspLime ¼

2. Make the crema: crumble the feta into the yogurt, add a squeeze of lime and the rest of the salt, and mash together with a fork. A few little feta lumps are nice. Keep it in the fridge until serving.

   Add in this stepGreek yogurt 80 gFeta 40 gLime ¼Salt ⅛ tsp

3. Heat a 26 cm frying pan on high heat until very hot, add the rest of the oil and spread the beef in a single layer. If it shows ×2, cook in two batches. Cook for 3 min until browned outside and barely pink. Berbere scorches easily, so turn the heat down a touch if it smokes heavily.

   Add in this stepVegetable oil 0.9 tbsp

   high heat

4. Add the sliced onion, jalapeño and butter and cook on medium-high heat for 2 min more, until the onion just softens and the beef looks glossy. Tip onto a plate.

   Add in this stepRed onion 90 gJalapeño 1Butter 15 g

   medium-high heat

5. Wipe the pan and warm the tortillas one at a time, dry, on medium-high heat for 30 sec per side, until soft with a few brown spots. Warm 6 tortillas in all and wrap them in a clean tea towel so they don't dry out.

   Add in this stepCorn tortillas (12–15 cm) 6

   medium-high heat

6. Fill the tortillas with the tibs, spoon over plenty of crema and scatter with coriander. Cut the remaining lime into wedges to squeeze over at the table.

   Add in this stepFresh coriander (cilantro) 10 gLime ½