EatSmarter exclusive recipe

Mexican Saladwith Spicy Beef In A Tortilla Basket

Mexican Salad - Mexican Salad - Delicious, vitamin-rich, and served In an edible crunchy shell
Mexican Salad - Delicious, vitamin-rich, and served In an edible crunchy shell

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Calories:452 kcal
Difficulty:easy
Preparation:50 min
Ready in:50 min
Low-sugar
Vitamin-rich
Mineral-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories452 kcal(23%)
Protein29 g(58%)
Fat24 g(30%)
Carbohydrates27 g(10%)
Added Sugar1 g(1%)
Roughage6 g(20%)

Recipe Development: EAT SMARTER

Ingredients

For servings

4Tortilla (25 cm diameter)
7 ouncesCorn (canned, drained)
4Tomatoes (about 320 grams)
1Onion
1Romaine lettuce
¼ bunchesArugula (about 20 grams)
½ bunchesCilantro (and some for garnish)
½Limes
1 tablespoonRed wine vinegar
1 pinchCumin seeds
Salt
Pepper
Sugar
5 tablespoonsOlive oil
2trimmed Sirloin steak (about 150 grams)
1 tablespoonAncho Chili powder
1Avocado
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Kitchen Utensils

1 Small pot, 1 Skillet, 1 Bowl, 4 Small bowls, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Whisk, 1 Slotted spatula, 1 Salad spinner, 1 Citrus juicer, 1 Aluminum foil, 1 Baking sheet

Directions

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1 Wrap an oven-proof bowl or cup with a tortilla. Bake in preheated oven on a baking sheet at 200°C (fan: 180°C, gas mark 3) until crispy, about 10 minutes. Remove and let cool.
2 Meanwhile, drain corn in a colander. Rinse the tomatoes, remove the stems, and cut into quarters. Remove the seeds and cut into fine strips. Peel the onion and chop finely.
3 Trim arugula, rinse, spin dry and cut into bite-sized pieces.
4 Trim cilantro and remove leaves. Set some aside and finely chop remaining cilantro. Stir together chopped cilantro, 1 tablespoon of lime juice, cumin powder, salt, pepper, 1 pinch of sugar, and 3 tablespoons of oil.
5 Season meat with salt, pepper, and Ancho chile powder.
6 Heat the remaining oil in a heavy pan and fry the steaks over high heat. Fry each side for 3-4 minutes. Remove from pan and let rest. Wrap in aluminum foil.
7 Meanwhile, cut avocado in half and remove the pit. Remove the skin and cut into wedges.
8 Mix salad with corn, diced onions, tomatoes and 2/3rd of the sauce.
9 Put the salad in the tortilla basket and spread the avocado on top. Drizzle in the remaining sauce.
10 Cut steak into slices and place on the salad. Garnish wth cilantro and serve immediately.
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