Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lb flank steak
  • 3 tablespoons tomato paste
  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 medium lime, juiced
  • 1 pinch coarse salt
  • 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • 1 medium egg
  • 1/3 cup milk
  • 2 tablespoons melted butter
  • 1/2 cup crumbled queso fresco
  • 1/2 cup fresh cilantro leaves
  • Lime wedges

Instruction

  • In a slow cooker, place the flank steak, tomato paste, diced onions, garlic, Worcestershire sauce, soy sauce, lime juice and the pinch of salt. Cook on high for 3.5 hours.
  • Shred meat with two forks and continue to cook 30 minutes.
  • Give the shredded meat a rough chop.
  • Preheat the oven to 400°F.
  • In a large bowl, combine the cornbread mix, egg, milk and butter. Whisk until smooth.
  • Lightly grease a mini muffin tin and spoon a little cornbread mix into each cup, fill about halfway. Place a dollop of meat right in the center, nestling it in the cornbread mix.
  • Bake for 16-19 minutes or until the cornbread is cooked through.
  • Using a knife, loosen the edges of each muffin and gently pop each one out of its cup. Garnish with queso fresco, fresh cilantro and more lime wedges. Serve immediately.