GRILLED STEAK TOSTADAS
Grill coffee-chili-marinated steak and thick sliced onion for these bold tostadas.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Prepare an outdoor grill for high heat.
- Whisk the coffee, chili powder, oil, 1 teaspoon salt and a few grinds of pepper in a shallow baking dish. Add the skirt steak, turn to coat, set aside at room temperature to marinate for about 20 minutes.
- While the steak marinates, brush the onion slices lightly with oil and grill, flipping occasionally, until soft and lightly charred, about 15 minutes; set aside. Drain the steak and grill, flipping once until medium-rare on the inside with deep grill marks, 3 to 4 minutes per side. Transfer the steaks to a cutting board to rest for 5 minutes and then thinly slice against the grain.
- Top each tostada with a mound of steak, some grilled onions and cilantro leaves. Serve with sliced avocado, Mexican crema, crumbled Cotija cheese, pickled jalapeno, shredded lettuce and/or lime wedges.
CHIPOTLE BEEF TOSTADAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle chile powder; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes.
- Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.
- Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.
- Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.
Nutrition Facts : Calories 805, Fat 54 grams, SaturatedFat 19 grams, Cholesterol 115 milligrams, Sodium 1297 milligrams, Carbohydrate 47 grams, Fiber 11 grams, Protein 35 grams
JUMPIN' ESPRESSO BEAN CHILI
Chili is a hearty dish I love experimenting with. This meatless version I created is low in fat, but high in flavor. Everyone tries to guess the secret ingredient...no one ever thinks it's coffee. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onions in oil until tender. Add the brown sugar, chili powder, cumin, coffee granules, cocoa and salt; cook and stir for 1 minute. , Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 30 minutes to allow flavors to blend. Serve with sour cream, onions, cheese and jalapeno slices if desired.
Nutrition Facts : Calories 272 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 620mg sodium, Carbohydrate 45g carbohydrate (14g sugars, Fiber 12g fiber), Protein 12g protein. Diabetic Exchanges
SHRIMP-AVOCADO TOSTADAS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a small bowl and cover with hot water; let sit 15 minutes.
- Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add 1 1/2 tablespoons of the lime juice, 1 tablespoon of the vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each of the cayenne and salt; puree until almost smooth. Toss with the shrimp in a large bowl; refrigerate 15 to 30 minutes.
- Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat. One at a time, fry the tortillas, flipping once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain.
- Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in the scallion whites, 1 1/2 tablespoons of the lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt.
- Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt and drizzle with the remaining 1/2 tablespoon lime juice.
- Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour cream and diced tomato, and the scallion greens. Serve with lime wedges.
CARNE ADOBADA (CHILE-MARINATED STEAK)
Mexican adobada, a tangy marinade with guajillo chiles, is often reserved for large cuts of pork, but it's also well-suited to any sturdy cut of steak, such as flank. The acid comes from lime juice in this formula, but vinegar or lemon juice works as well. An overnight marinade yields incredibly tender results, but a 30-minute steep is sufficient to infuse the meat with the fruity flavor of the chiles. Here, the steak is paired with a nice piquant roasted red pepper relish, which complements the deep flavors of the marinated meat. Side dishes like rice, beans and warm tortillas round this dish out for a wonderful weeknight meal.
Provided by Yewande Komolafe
Categories dinner, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the dried guajillo chiles in a small bowl and add enough hot water to cover; soak until softened, about 10 minutes. Drain, stem and seed the chiles. Using a blender or a food processor, puree the guajillos, chipotle, onion, garlic, cumin, 2 tablespoons lime juice and 2 tablespoons water until smooth. If needed, add another tablespoon of water to help the mixture blend.
- Pat the steak dry with paper towels. Season generously on both sides with salt, then sprinkle and pat on the dried oregano to both sides as well. Place in a large bowl, dish or resealable plastic bag, pour the chile marinade over the top and turn to coat both sides. Marinate for at least 30 minutes at room temperature, or refrigerate, covered if needed, for up to 12 hours.
- In a small bowl, combine the roasted red peppers and shallots with the remaining 2 tablespoons lime juice and 1 tablespoon olive oil. Season to taste with salt, add the cilantro and stir to combine. Set aside.
- In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. Scrape any excess marinade off the steak and discard the marinade. Place the steak in the hot oil and cook until seared and deep golden brown on the contact side, 4 to 5 minutes. Flip and continue to cook until seared and golden brown on the other side, 4 to 5 minutes for medium-rare. Cook for 1 additional minute on each side for thicker or larger cuts of steak or for medium doneness. You also can grill the steak on a hot charcoal or gas grill, turning once, until seared, about 6 minutes per side for medium-rare.
- Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice the steak against the grain. Serve topped with the roasted pepper-shallot relish, alongside steamed rice or warm tortillas.
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