Mexican corn beef seasonal vegetable cake

Mexican corn beef seasonal vegetable cake

This tortilla must be eaten when it is fresh out of the pan, crispy and delicious! The fried ones were crispier, I fried them in oil.

Mexican corn beef is used for vegetable cakes

Mexican tortillas3 steak1 tablet
onionsHalf avocadoHalf
Cherry tomatoes (red and yellow)8 mushroom3
Egg1 Mexican meat seasoning1 scoop
lettuce3 tablets

Mexican corn beef is a recipe for vegetable cakes

Step 1

Tacos, beef seasoning. See the packaging, it is sold in the supermarket import area, you can also go to a certain treasure network to take a look!

Step 2

Wash the greens

Step 3

Eggs are boiled and cut into pieces, avocados are peeled and pitted and sliced, and cherry tomatoes are cut into pets.

Step 4

Dice the steak and marinate it in a Mexican marinade dressing.

Step 5

Cut a part of the mushroom onion into cubes and marinate with the beef, you can add a little soy sauce and oyster sauce.

Step 6

Slice a part of the mushroom and stir-fry with oil and salt.

Step 7

Stir-fry the marinated beef and set aside.

Step 8

Fry the tortillas on both sides with oil in a frying pan, preferably fried to make them crispier!

Step 9

Spread the washed lettuce on the tortilla, then cut the hard-boiled egg into cubes and put it on top, add the fried beef mushroom cubes, cherry tomatoes, avocado slices and other ingredients, sprinkle cheese powder on top and it’s OK!

Cooking tips for Mexican corn beef vegetable cakes

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