Mexican Food Recipes
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Recipe for Mexican Chunk Beef Tostada
This might look like a huge meal and it is. Unless you can manage a stack of five corn tortillas with steak, avocado, cheese, beans, tomatillo and more, this recipe for Mexican chunk beef tostada would make a better recipe for sharing because it is rather large! Saying that, this stack of Mexican tostadas with their delicious, juicy filling makes a wonderful centerpiece at a dinner party or buffet, because it is something unusual and because the layers look really good.
The crunchy corn tortillas are easy to make and you can make tostadas by simply frying corn tortillas in oil until they are golden brown and crunchy. If you have some corn tortillas to use up, making Mexican tostadas is a great way to do just that. Tostadas can be served alongside Mexican casserole recipes and stews, topped with shrimp, fish, chicken, or any meat you like, or used to make a tostada stack like in the following flavor-packed recipe.
This delicious Mexican recipe combines juicy flank steak with black beans, Mexican cheese, tomato, onion, guacamole, sour cream, chilies and more for a really satisfying meal, which combines crunch with softness, warm ingredients with chilled ones and is a feast for the eyes as well as for the body.
Stack of Mexican Tostadas with Flank Steak
Ingredients -
12 corn tortillas, 6 inches across
½ cup sour cream
12 oz flank steak
1 cup guacamole
1 cup cooked black beans, drained
1 cup shredded Monterey Jack cheese
Vegetable oil, as needed
¼ cup chopped tomato
¼ cup chopped onion
2 tablespoons chopped jalapeno
¼ cup diced tomatillo
1 seeded, peeled and sliced avocado
Preparation:
Fry the tortillas in hot oil until they are golden brown and crisp.
Drain them on paper towels.
Grill the steak, and then cut it into thin strips across the grain then into small chunks.
Layer ¼ of the steak and ¼ of the cheese on a tortilla, then top with another tortilla.
Cover the second tortilla with ¼ of the black beans and 2 tablespoons of the cream, and then cover with the last tortilla.
Spread ¼ of the guacamole on top of the last tortilla and garnish with ¼ of the jalapeno, onion, avocado, tomatillo, and tomato.
Repeat with the remaining ingredients to make 4 tostada stacks.
Serve warm.
(Makes 4)
Photo Description:
As you can see from the photo, this is not a snack for the faint-hearted! Actually this is a nice meal to share and can feed either two or three people. The recipe makes four separate stacks so you might want to halve the recipe if you do not have so many mouths to feed. This tasty Mexican tostadas stack is colorful, tempting and will taste fantastic. Feel free to alter the ingredients if you want to - this is a versatile and adaptable recipe and you can get creative with it if you want to.
