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Beef Tostada Cups

Mexican.Chef's picture
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Corn tortillas 8
For beef filling
  Mild chili powder 2 Teaspoon
  Ground cumin 1 Teaspoon
  Lime juice 2 Fluid Ounce (1/4 Cup Or 60 Milliliter)
  Rump steak 1 Pound, trimmed of visible fat (500 Grams)
  Red onions 2 , sliced
  Coriander 1⁄2 Bunch (50 gm)

1. Heat oil in a saucepan until a cube of bread dropped in browns in 50 seconds. Deep-fry tortillas, one at a time pressed between two metal ladles, for 1 minute or until crisp and golden. Drain on absorbent kitchen paper.
2. To make filling, place chili powder, cumin and lime juice in a glass or ceramic dish and mix to combine. Add steak, turn to coat and marinate for 5 minutes. Drain steak and cook on a preheated barbecue or under a grill for 2-3 minutes each side or until cooked to your liking. Rest steak for 2 minutes, then cut into strips and place in a bowl. Add onions and coriander leaves and toss to combine.
3. To serve, divide filling between tostada cups.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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