How to throw an authentic Mexican taco party

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Serves: 4 to 6 Total time: 35 minutes, plus 2 hours’ marinating Ingredients: For the steak seasoning : 1 guajillo chilli, or equivalent, stemmed, seeded, lightly toasted and cooled ¾ tsp black peppercorns ½ tsp coriander seeds ¼ tsp cumin seeds 2¼ tsp dehydrated minced garlic 2¼ tsp dehydrated minced onion ¾ tsp salt For the steak: 60ml fresh lime juice 60ml fresh orange juice 1 tbsp Worcestershire sauce 1½ tsp vegetable oil 13g chopped coriander 2 spring onions, sliced 2 garlic cloves, sliced 680g flank, flap or skirt steak For assembly: 12 to 16 corn tortillas Salsas, for serving Method: 1. Marinate the steak: in a small bowl, whisk together the lime juice, orange juice, Worcestershire sauce, oil, coriander, spring onions, garlic and 1 tablespoon steak seasoning. Tip: If you have pre-ground spices, you can make the seasoning with 2 teaspoons ground guajillo chilli, ½ teaspoon ground black pepper, ½ teaspoon ground coriander, ¼ teaspoon ground cumin, ¾ teaspoon salt, 2 teaspoons garlic powder and 2 teaspoons onion powder. Serves: 4 to 6 Total time: 40 minutes Ingredients: 400ml chicken stock, warmed 56g tomato paste 1½ tsp onion powder ½ tsp ground coriander ¼ tsp ground cumin ¼ tspfreshly ground black pepper 1 tbsp neutral oil, such as canola or vegetable 3 garlic cloves, thinly sliced 200g long-grain white rice 160g frozen mixed vegetables Salt Method: 1.