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Beef enchilada baskets
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Prep Time:
10 minutes
Cook Time:
110 minutes
Total Time:
120 minutes
Delicious and adorable beef enchilada baskets for a festive Mexican spread.
Ingredients:
  • 500g beef skirt steak
  • 375.00 ml homemade thick 'n' chunky salsa (see related recipe)
  • 10 enchilada corn tortillas
  • 2 baby cos lettuce, leaves removed
  • 500.00 ml homemade guacamole (see related recipe)
  • shaved parmesan cheese, to serve
Instructions:
  • In a large, heavy-based saucepan, heat oil over medium-high heat. Sear half of the steak for 2 minutes on each side until browned. Transfer to a plate. Repeat with the remaining steak. Lower heat to medium, add salsa, and bring to a boil. Return all the steak to the pan, cover, reduce heat to low, and cook for 1 1/2 hours until the steak is tender.
  • Take the pan off the heat. Transfer the steak from the pan to a plate, saving the salsa. Use 2 forks to shred the steak and then cover it with foil to stay warm.
  • Preheat the oven to 180°C. Grease ten 1-cup capacity Texas muffin holes. Microwave the tortillas in the pouch on HIGH for 30 seconds to make them more flexible. Cut a small slit from the edge to the centre of each tortilla, then wrap to form a cone shape and place gently into each muffin hole. Bake for 10 minutes or until edges start to brown.
  • In each tortilla basket, layer 2 crisp lettuce leaves, warm beef, a dollop of the reserved salsa, creamy guacamole, and a sprinkle of Parmesan. Enjoy your delicious creation!

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