Beef Taco Bowls
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
For the Bowls:
- 8 6" corn tortillas
- cooking spray
- 2 muffin pans
Pulling It All Together:
- 1 filets petite sirlin, sliced in half to make it thinner
- 1 Tablespoon Casa M Spice Co® Cattle Drive®
- 2 Tablespoons olive oil
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon garlic, minced
- shredded lettuce, sour cream, pico de gallo, cheese, avocado, cilantro, limes, salsa, etc.
LET’S GET COOKING
Preheat the oven to 375°F.
Wrap tortillas in a damp paper towel, 4 at a time, we’ll heat 8 total. Heat in the microwave for 30 seconds until soft and pliable.
Quickly coat each side of 4 tortillas with cooking spray one at a time. Keep the remaining tortillas covered to avoid Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl." Repeat with 3 more tortillas, making 4 bowls total for one muffin tin.
Bake in the middle rack until they harden and begin to brown a bit, about 10 minutes. Transfer to paper plate and let them cool down.
Cut beef in about 4 inch pieces. Season beef with Casa M Spice Co® Cattle Drive®, Worcestershire sauce and garlic. Keep at room temperature for about 20 minutes.
In a large nonstick skillet over medium heat, add oil.
Add beef and cook for about 4 to 5 minutes each side for medium well or to desired doneness./p>
Once done, set beef aside and let it rest for about 5 minutes. Get toppings ready.
Chop beef in slices. In our images we placed shredded lettuce, sour cream, pico de gallo, beef, cilantro and cojita cheese, in that order. Then we sprinkled lime juice on them.