Beef Tostada Cups Recipe
Ingredients
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Corn tortillas | 8 | |
| Beef filling | ||
| 2 teaspoons mild chili powder | ||
| Ground cumin | 1 Teaspoon | |
| 1/4 cup/60 ml/2 fl oz lime juice | ||
| 500 g / 1 lb rump steak, trimmed of visible fat | ||
| Red onions | 2 , sliced | |
| Coriander | 1/2 Bunch (100gm) | |
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 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.
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.
Chef
