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Cripsy mini-tortillas, guacamole and marinated hanger

MAINS, Beef

Small discs of baked tortillas, topped with homemade guacamole and garlic, cumin and lime marinated hangers.

Note

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!

Ingredients

Recipe for 12 tapas

For the crispy tortillas

1 Unit(s)

Tortilla

For the guacamole

1 Unit(s)

Avocado

1 Unit(s)

Italian tomatoes

4 Sprig(s)

Fresh cilantro

1 Unit(s)

Lime

1 Unit(s)

Green onion

For the marinated shrimps

2 Unit(s)

Hanger steak

100 Ml

Roasted chili fajitas sauce

erwer

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

Chop the cilantro and green onion. Chop garlic. Cut the tomato flesh into small dice. Extract the avocado flesh.
Marinated shrimps preparation

Mix garlic, cumin, lime juice and a dash of vegetable oil. Add the hanger. Seson with salt and pepper. Marinate at least an hour, then at the last moment, sauté them into a hot pan a few minutes until they all turn pink.
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.
Marinated shrimps preparation

Mix garlic, cumin, lime juice and a dash of vegetable oil. Add the hanger. Seson with salt and pepper. Marinate at least an hour, then at the last moment, sauté them into a hot pan a few minutes until they all turn pink.