We asked one of the world’s best chefs Mr Matt Orlando – owner of Amass restaurant in Copenhagen – to give us an extra special recipe for tacos (his favourite comfort food). “I grew up 15 minutes from Mexico, so I have a special place in my heart for Mexican food,” says Mr Orlando, who has worked with everyone from Mr Raymond Blanc to Mr Rene Redzepi. It was a cuisine he grew up eating and cooking, especially at “age 15, working in a kitchen in which the cooks were all Mexican”, he says.

For the tacos:

• 3 Corona beers (or other Mexican-style beer, eg Pacífico)
• Bunch of coriander, coarsely chopped
• 2 onions, thinly sliced
• Juice of 5 limes
• 4 jalapeños, sliced into rings
• 3 tbsp salt, plus extra to taste
• 1.4kg flank steak
• Corn tortillas, to serve

**For the salsa fresca: **

• 6 tomatoes, diced
• 1 red onion, finely diced
• Juice of 2 limes
• 1 jalapeño, finely chopped
• ½ bunch of coriander, roughly chopped 

For the guacamole:

• 4 ripe avocadoes
• Juice of 2 limes
• ¼ bunch of coriander, roughly chopped

For the crema:

• 1 part drained yoghurt
• 2 parts crème fraîche
• A splash of beer

Take the tacos ingredients, except for the steak, and mix until the salt is dissolved. Place the steak in a leak-proof bag or bowl, cover with the marinade and leave for 12 hours or overnight. Remove the meat from the marinade and pat dry. 

Prepare a grill (preferably over hot coals) or heat a heavy-bottomed griddle pan and grill the meat until medium, about 2 minutes each side. Let the meat rest for 15 minutes before serving, then slice thinly across the grain. 

Season with additional salt if necessary. Serve with corn tortillas, salsa fresca, guacamole and crema.

For the salsa fresca:

About 30 minutes before serving, combine all the ingredients in a bowl. Season to taste.

For the guacamole:

Pit the avocadoes and spoon the flesh into a mixing bowl. Place the rest of the ingredients in the bowl and mash roughly with the back of a fork. Season to taste.

For the crema:

Combine all the ingredients in a bowl. That’s it.