Carolina Kitchen: Southwest sirloin cups

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Carolina Kitchen: Southwest sirloin cups (Photo credit: WLOS Staff)

By: The Writer’s Bistro; Chef Richard Petrelli
(Serves 4)


  • Flour tortilla 1 package
  • Beef sirloin 2 lbs

Beef Marinade:

  • Chipotle 1 can 1 pepper from can
  • Lime juice 2 Tablespoon
  • Worchestshire 1 Tablespoon
  • Garlic 1 Tablespoon
  • Cilantro 1 Tablespoon
  • Salt and pepper to taste

Corn Salsa:

  • Corn 1/4 bag frozen cut corn - thawed
  • Diced tomato 1 whole tomato small dice
  • Diced red onion 2 Tablespoon small dice
  • Cilantro 1 Tablespoon minced
  • Lime juice 1 teaspoon
  • Coriander 1 teaspoon
  • Oil 1 teaspoon
  • Salt and pepper to taste

Avocado Cream:

  • Avocado 1 avocado, peeled and pit removed
  • Cilantro 1 tablespoon mined
  • Sour cream 1/4 cupLime juice 1 tablespoon
  • Salt and pepper to taste


To begin, chop chipotle pepper fine and mix with the rest of the marinade. Marinate sirloin for preferably one day or at least 2 hours prior to cooking.

To make tortilla cups, preheat oven to 375 degrees. Take muffin tin and round or fluted cookie cutter. You are looking for a cutter that is a size that is at least 1/4 inch larger than the diameter of the muffins in the muffin tin. Spray the muffin tin with cooking spray and cut tortillas. You should aim for no more than a dozen. Place tortilla over muffin hole and press to the bottom and sides. Bake tortillas in oven for 5 minutes and reserve.

To make avocado cream place all ingredients in blender or food processor and blend until smooth. To make salsa, in mixing bowl add all ingredients for the salsa. For service, place sirloin in cups and then top with salsa and avocado.