Beef Tostada Cups
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|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.