Ingredients
For the beef:
2 lbs sirloin beef
A little oil
For the street corn:
1 Tbsp butter
A splash of oil
2 corn cobs, sliced into rounds
For the creamy sauce:
1 Tbsp butter
1 garlic clove, finely chopped
Red pepper flakes, to taste
¼ Cup half and half
2 Tbsp Mexican crema
¼ Cup shredded yellow cheese
To assemble:
Tostadas
Guacamole
Fresh cilantro
Instructions
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!
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