Beef Tostadas

So Who's Hungry! We had a great time on Wednesday at the cookout. I decided to do a special edition for Hump Day. Beef tostadas were on the menu. If you missed the cookout don't worry you can find the recipe below. Enjoy!



Beef Tostadas


Ingredients


Pico de Gallo:

1 medium onion

1 jalapeno pepper

1 poblano pepper

4 garlic cloves

1 lime

4 Roma tomatoes

½ cup roughly chopped cilantro

2 teaspoons Queso Fresco


Steak:

½ pound skirt steak, sliced on a bias

½ medium onion

1 jalapeno pepper

1 poblano pepper

4 garlic cloves

3 tablespoons vegetable oil

1 lime


Kicked up refried beans:

¾ cup chicken stock

1 can refried beans

½ charred onion, chopped

1 tablespoon jalapeno pepper

2 tablespoons poblano peppers

1 tablespoon garlic


Remaining Ingredients:

6 tostada shells

2 cups shredded cabbage

1 ½ cup crema fresco

6 sprigs of cilantro (for garnish)

Directions

Pico de Gallo:

Char onions, peppers, garlic and lime over direct heat. Remove from heat and chop ½ onion, 1 tablespoon jalapeno pepper, 2 tablespoons poblano peppers and 2 cloves of garlic. Put into a bowl. Add tomatoes and cilantro. Set aside remaining ingredients to add to refried beans. Squeeze lime juice over ingredients. Add crumbled queso fresco and season with salt, mix well and serve.

Steak:

Add oil to medium skillet over medium high heat. Add steak to pan and sauté until medium. Remove pan from heat and set aside.

Kicked up Refried beans

Add chicken stock and refried beans to a medium saucepan. Stir until bean are creamy. Add onions, jalapeno and poblano peppers, and garlic. Stir well and season with salt to taste.

Assemble Tostadas

Spread beans on tostada shell, add steak, pico de gallo, shredded cabbage and top with crema fresco. Garnish with cilantro.


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