Beef
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Steak and Corn Tostadas
Prep
cook
total
Ingredients
For the beef:
- 2 lbs sirloin beef
- 4 tablespoons Spanglish Asadero Ranchero Steak seasoning
- A little oil
For the street corn:
- 1 tablespoon butter
- A splash of oil
- 2 corn cobs, sliced into rounds
- 2 teaspoons Spanglish Asadero Elote seasoning
For the creamy sauce:
- 1 tablespoon butter
- 1 garlic clove, finely chopped
- Red pepper flakes, to taste
- 1/4 cup half and half
- 2 tablespoons Mexican crema
- 1/4 cup shredded yellow cheese
To assemble:
- Tostadas
- Guacamole
- Fresh cilantro
Ranchero Steak
Directions
- In a skillet, heat a little oil over medium heat. Add the sirloin beef and season with the Spanglish Asadero Ranchero Steak seasoning. Mix well, cover, and cook for about 25 minutes.
- While the beef cooks, heat another skillet over medium-low heat. Add the butter and a splash of oil. Add the sliced corn and season with Spanglish Asadero Elote seasoning. Mix well and cook for about 15 minutes.
- For the creamy sauce, add the butter to a skillet. Once melted, add the finely chopped garlic and sauté for a few seconds. Add the red pepper flakes and cook for a few seconds.
- Pour in the half and half, add the Mexican crema and shredded cheese, then stir until the sauce becomes slightly thick. If needed, add a little more half and half.
- To assemble the tostadas, spread a little guacamole on each tostada. Top with the beef, street corn, creamy sauce, and fresh cilantro.
- Serve and enjoy!
