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Beef Tostada Cups

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Ingredients
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Corn tortillas 8
  Beef filling 1 Cup (16 tbs)
  Chili powder 2 Teaspoon
  Ground cumin 1 Teaspoon
  Lime juice 2 Fluid Ounce (60 Milliliter)
  Rump steak 1 Pound, trimmed of visible fat
  Red onions 2 , sliced
  Coriander 1⁄2 Bunch (50 gm)
Directions

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 chilli 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 (cilantro) leaves and toss to combine.
3. To serve, divide filling between tostada cups and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Deep Fried
Ingredient: 
Beef
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
8

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