STEAK TOSTADAS WITH CILANTRO SOUR CREAM
Using leftovers from our Seared Steak with Roasted Mushrooms and Spinach Salad makes this Southwestern dish a breeze.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Line a large rimmed baking sheet with aluminum foil. Place tortillas on sheet (it's fine if they overlap); sprinkle with cheese. Bake until edges are golden, 4 to 6 minutes.
- Meanwhile, in a large bowl, toss together steak, mushrooms, corn, and scallions; season with salt and pepper. Top tortillas with steak mixture. Bake until warmed through, 6 to 8 minutes.
- Meanwhile, in a small bowl, stir together sour cream, cilantro, and lime juice; season with salt and pepper. Serve tostadas topped with cilantro sour cream and garnished with cilantro and lime wedges.
Nutrition Facts : Calories 666 g, Fat 33 g, Fiber 3 g, Protein 50 g
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.
SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE
I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.
Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
ESPRESSO CHILI MARINATED STEAK TOSTADAS
Steak is marinated in coffee and chili and then grilled to top these crunchy tostadas.
Provided by Food Network Kitchen
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Smash the garlic cloves on a cutting board, sprinkle with the salt and with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape into an 8-by-8-inch baking dish. Stir in the espresso, chili powder, oil, 1 1/2 teaspoons salt and 1 teaspoon pepper. Add the steak and coat evenly in the mixture. Cover and let marinate at room temperature for 30 minutes.
- For the tortillas: Fill a large heavy-bottomed pot with about 2-inches of oil. Heat over medium to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, 30 to 45 seconds per side. Use tongs to transfer to a paper-towel-lined plate and sprinkle with salt.
- Preheat an outdoor grill to high.
- Push a skewer through one side and out the other of the intact onion rings (they onions should lay flat on the grill). Brush lightly with oil and grill, flipping occasionally, until soft and lightly charred, about 15 minutes. Set aside. Grill the steak, flipping once, about 5 minutes on the first side and 2 minutes on the second side for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes. Cut the steak into 3-inch sections, and then thinly slice each piece against the grain into strips.
- Mound some steak onto each crisp tortilla and then top with avocado, jalapeno and grilled onions. Drizzle with some of the crema and sprinkle with cilantro leaves if using. Serve with lime wedges.
TUNA LIME TOSTADAS
This refreshing recipe is great for a hot summer day! White albacore tuna, onion, and corn are mixed with the flavors of lime, cilantro, and piquant hot sauce. Serve on a tostada or in a taco shell!
Provided by KMOUSE
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 8
Number Of Ingredients 10
Steps:
- With a fork, flake tuna into a bowl. Stir in corn, onion, cilantro, salsa, and lime juice. Season with a few dashes of hot sauce, and salt and pepper to taste. Stir to combine, then spoon onto tostada shells. Top each tostada with a dollop of sour cream and a bit more hot sauce.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 12.3 g, Cholesterol 16.5 mg, Fat 4.1 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 1.4 g, Sodium 217.1 mg, Sugar 1.2 g
SLOW-COOKER BEEF TOSTADAS
I dedicate these slow-simmered tostadas to my husband, the only Italian man I know who can't get enough of Mexican flavors. Pile on your best toppings. -Teresa DeVono, Red Lion, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Place the first 7 ingredients in a 3- or 4-qt. slow cooker. Cut steak in half and sprinkle with salt and pepper; add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours., Remove meat; cool slightly. Shred meat with 2 forks. Return beef to slow cooker and stir in cilantro; heat through. Spritz both sides of tortillas with cooking spray. Place in a single layer on baking sheets; broil 1-2 minutes on each side or until crisp. Spoon beef mixture over tortillas; top with lettuce, tomato, cheese and, if desired, sour cream.
Nutrition Facts : Calories 372 calories, Fat 13g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 602mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 35g protein. Diabetic Exchanges
RED PEPPER-STEAK TOSTADAS
This recipe was printed in the winter edition of Sabroso, a southwest dining guide. I modififed the original recipe to reduce the amount of fat not taste.
Provided by PaulaG
Categories Steak
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 452.6, Fat 31.4, SaturatedFat 8.7, Cholesterol 90.6, Sodium 862.2, Carbohydrate 15.2, Fiber 2.2, Sugar 5.2, Protein 27.6
SHREDDED BEEF TOSTADAS
Tostadas are delicious stacks of toppings on crispy, flat, corn tortillas. Spread a layer of refried beans, then a layer of delicious shredded beef, and add other layers of lettuce, cheese, chopped tomatoes and your favorite salsa or other toppings, and enjoy! This recipe is customizable for your family's tastes!
Provided by Bibi
Time 2h40m
Yield 6
Number Of Ingredients 26
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.
Nutrition Facts : Calories 558.6 calories, Carbohydrate 31.7 g, Cholesterol 108.4 mg, Fat 33.8 g, Fiber 7.8 g, Protein 32.9 g, SaturatedFat 14.7 g, Sodium 783 mg, Sugar 6.3 g
EASY GROUND BEEF TOSTADA RECIPE
The easiest Ground Beef Tostadas are made with ground beef, beans, salsa, and seasonings. Dinner is ready in less than 15 minutes!
Provided by Stephanie Loaiza
Categories Main Course
Time 15m
Number Of Ingredients 11
Steps:
- In a large skillet, brown ground beef; drain excess grease.
- Add pinto beans, salsa, chili powder, and cumin to ground beef and stir until heated through.
- Top each tostada with ground beef mixture, lettuce, tomatoes, sour cream, cheese, and cilantro.
Nutrition Facts : Calories 351 kcal, Carbohydrate 27 g, Protein 22 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 66 mg, Sodium 659 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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