Red Pepper Steak Tostadas Food

TOSTADAS

Steps:

• Cook ground beef, onions, crushed red pepper, cumin and chili powder in a skillet until no longer pink, stirring to break into crumbles.
• Stir in refried beans.
• Place equal amounts of the beef and bean mixture on each tostada shell.
• Top with cheese, lettuce and tomato; dress tostada with the optional toppings of your choice.

GRILLED STEAK TOSTADAS

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.

TOSTADAS WITH SWEET AND HOT PEPPERS AND EGGS

Steps:

• Heat the oil over medium heat in a large nonstick skillet and add the onion or scallions. Cook, stirring, until tender, about 5 minutes for onion, 2 to 3 for scallions, and add the peppers, chili and garlic. Stir together until the garlic begins to smell fragrant, about 30 seconds, and add salt to taste. Continue to cook, stirring often, until the peppers are quite soft, about 8 minutes. Add the tomatoes and cook, stirring often, until the tomatoes have cooked down and are no longer watery, 8 to 10 minutes.
• Beat the eggs in a bowl, season with salt and pepper, and add to the pepper mixture. Stir in the cilantro and cook, stirring over low heat, until the eggs are just set but still creamy. Remove from the heat and spoon onto the toasted tortillas. Top with shredded cabbage or lettuce, sprinkle with cheese if desired and serve.

BEEF TOSTADAS

Steps:

• In a large skillet, cook beef and red pepper over medium heat until meat is no longer pink; drain. Stir in the chili sauce, taco seasoning, salt and pepper; heat through. , In a small bowl, combine sour cream and chipotle sauce. Layer each tostada with lettuce, meat mixture, guacamole, cheese and chipotle cream.

SHEET-PAN TOSTADAS WITH BLACK BEANS AND PEPPERS

Steps:

• Heat oven to 400 degrees and arrange racks in the top and bottom thirds of oven. On a rimmed sheet pan, toss together peppers, onion, 1/4 cup oil, 1/2 teaspoon salt and sage, then spread vegetables out in an even layer. Top with thyme sprigs, and roast on the top rack until tender and lightly browned, 35 to 45 minutes, tossing every 15 minutes or so.
• On a separate rimmed sheet pan, toss together beans, tomatoes, 1/4 cup oil, chipotle chile and sauce, garlic, oregano, 1/2 teaspoon cumin and salt to taste. Roast on the bottom rack, stirring every 10 minutes, until juices have thickened, 25 to 35 minutes.
• Brush tortillas on both sides with oil, then arrange in an even layer on a third rimmed baking sheet (it's O.K. if the tortillas overlap slightly). Bake until crisp, about 5 to 7 minutes. Immediately sprinkle with salt while they are still hot.
• To make the cumin salt, grate the zest from the lime. In a small bowl, stir together lime zest, 1 1/2 teaspoons salt, and remaining 1/4 teaspoon cumin. Cut naked lime into wedges.
• To serve, top tortillas with beans, peppers, avocado, queso fresco (if desired), cilantro and a squeeze of lime from the wedges. Let people sprinkle on lime-cumin salt to taste.

RED PEPPER-STEAK TOSTADAS

Steps:

• Heat oven to 375 degrees.
• Mix the ranch dressing and salsa in a small bowl, cover and refrigerate.
• Spray a cookie sheet with nonstick cooking spray.
• Place tostada shells on sprayed cookie sheet and bake for 5 to 6 minutes turning once, or until hot and crisp.
• Meanwhile, heat oil in a skillet over medium heat.
• When oil is hot, saute the steak strips until they are well browned.
• Add bell pepper strips and saute over medium-high heat until peppers are soft and meat starts to char.
• Divide lettuce evenly among prepared tostada shells, and top each with the meat-pepper mixture.
• Drizzle the chilled dressing over tostadas, sprinkle with cheese and serve.

SHREDDED BEEF TOSTADAS

Steps:

• Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
• Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
• Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
• Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.
• Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.
• Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
• Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.
• To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.

SKIRT STEAK TOSTADAS WITH CASHEW SALSA AND RED CABBAGE SLAW

Steps:

• Salsa:
• Preheat oven to 350°F. Roast chiles and garlic on a rimmed baking sheet until lightly browned and softened, 12-15 minutes. Add cashews to baking sheet and roast until nuts are golden brown, 5-7 minutes. Let cool slightly, then peel garlic. Transfer garlic, cashews, and chiles (include all the seeds if you like things hot, or half of them if you aren't sure) to a blender; add vinegar, sugar, and 1/2 cup water and purée until smooth. Season with salt.
• Slaw and assembly:
• Whisk vinegar, mayonnaise, and yogurt in a medium bowl. Add cabbage and scallion and toss to coat; season with salt. Set aside.
• Season steak with salt and pepper; sprinkle with cumin. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook steak until deeply browned, about 4 minutes per side for medium-rare. Transfer to a cutting board; let sit 10 minutes before slicing.
• Meanwhile, if making your own tostadas, pour oil into a small skillet to 1/4" depth. Heat over medium. Working one at a time, fry tortillas until crisp, about 1 minute per side. Transfer to paper towels.
• Top tostadas with some salsa, followed by steak, more salsa, slaw, and cilantro. Serve with lime wedges.
• Do Ahead:
• Salsa can be made 1 week ahead. Cover and chill.