Party in Your Mouth – Homemade Beef Taco Bowls
4 10-inch flour tortillas
2 beef rump steaks (around 450g)
2 limes, zested and juiced
4 tbsp tequila
2 tsp garlic powder
½ tsp cumin powder
½ tsp cayenne powder
Salt and pepper to taste
2 romaine lettuce hearts, shredded
1 can black beans, drained and rinsed
220g cherry tomatoes, quartered
2 spring onions, thinly sliced
2 tbsp lime juice
salt and pepper
avocado, for topping (optional)
grated cheese, for toppong (optional)
sliced jalapeño to taste
hot sauce to taste
Combine all steak and marinade ingredients, cover, and set aside to marinate for at least 1 hour or overnight.
In a frying pan, cook steak on both sides, until seared and cooked to your taste. Set aside to rest for about 5 minutes. Slice into chunks.
Preheat oven to 150°C. Brush tortillas on both sides with vegetable oil. Place them in oven safe bowls to create bowl-like shapes.
Bake for about 15-20 minutes. Checking occasionally to prevent burning. Remove from oven and keep in the bowl until cool, so that they keep their shape.
In a large bowl, combine chopped lettuce, black beans, tomato, spring onions, chopped avocado and lime juice.
To assemble, place the salad in the taco bowl, top with your marinated steak, sour cream, jalapeños and hot sauce. You can also sprinkle over some of your favourite cheese if you like.