Mexican Salad

Wrap an oven-proof bowl or cup with a tortilla. Bake in preheated oven on a baking sheet at 400F until crispy, about 10 minutes. Remove and let cool.

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.

Trim arugula, rinse, spin dry and cut into bite-sized pieces.

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.

Season meat with salt, pepper, and Ancho chile powder.

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.

Meanwhile, cut avocado in half and remove the pit. Remove the skin and cut into wedges.

Mix salad with corn, diced onions, tomatoes and 2/3rd of the sauce.

Put the salad in the tortilla basket and spread the avocado on top. Drizzle in the remaining sauce.