Crispy mini-tortillas, guacamole and marinated beef flank steak

Tapas, Salted

Small discs of oven-baked tortillas, topped with homemade guacamole and beef flank marinated in roasted chili fajitas sauce.


Recipe for 12 tapas

For the crispy tortillas

1 Unit(s)

For the guacamole

1 Unit(s)
1 Unit(s)
Italian tomatoes
4 Sprig(s)
Fresh cilantro
1 Unit(s)
1 Unit(s)
Green onion

For the marinated beef flank

2 Unit(s)
Beef flank steak
100 Ml
Roasted chili fajitas sauce

For the garnish

100 Ml
Sour cream
2 Unit(s)
Boston lettuce
  • Vegetable oil
  • Salt and pepper

Preparation time: 30 min

Preheat your four at 375 °F

  • General preparation

    Remove the leaves from the cilantro. Chop the green onion and the garlic. Cut the tomato flesh into brunoise (small dice). Extract the avocado flesh.

  • Marinated beef flank steak

    Mix garlic, cumin, lime juice and a dash of vegetable oil. Add the beef flank steak. Season with salt and pepper. Marinate at least an hour, then at the last moment, brown the flank steak into a hot pan with vegetable oil a few minutes until a nice coloration.

    Brush with fajitas sauce and finish cooking in the oven for 2-3 min for medium-rare.

  • Crispy tortillas preparation

    Cut tortillas into small discs using a cookie cutter. Spread them on a baking sheet lined with parchment paper. Drizzle with vegetable oil and bake 10 to 15 minutes until they become crispy.

  • Guacamole preparation

    Mash the avocado flesh with a fork. Add lime juice, cilantro and green onion. Season with salt and pepper. Finally, add the diced tomatoes.

  • To finish

    Slice the flank steak across the grain. Add a bit of guacamole and a piece of steak on top of the tortillas rounds. Finish the dressing with a little spoon of sour cream, one leaf of cilantro and some green onion.

Choose a ripe avocado for a creamy guacamole. Place your avocadoes with an apple or a ripe banana in a brown paper bag to speed up the ripening process. These fruits emit ethylene gas that speeds up the process!

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