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Prep time: 15 min
Cook time: 30 min
Servings: 12
Tostadas are versatile, edible plates made from ground corn. The texture and flavor combinations of our tested recipe is bold and balanced, and spicy beef and cooling crema steal the show. Media Crema (Mexican table cream) is authentic and ideal, but sour cream is a great substitute.
Ingredients
1-1/2 pounds sirloin tip steaks, 1/2-inch thick
2 tbsp lime juice
1 tsp sea salt
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp black pepper
14-ounce can refry beans
2 tbsp butter
4-ounce tube cilantro stir-in paste
7.6-ounce Mexican table cream or sour cream
2 avocados, seeded and diced
1 cup salsa
1 package tostada shells
Directions
Combine lime juice, salt, cumin, garlic powder and pepper in a large zipper top bag; add sirloin tip steaks, evenly coating with the marinade. Marinate 2 hours, refrigerated.
In a 2-quart pot, warm refried beans along with butter over medium heat; set aside. Combine incorporate; set aside.
Preheat grill to high. Grill steaks 3 minutes per side (for medium rare doneness), transfer to cutting board and rest 5 minutes before dicing into 1/2-inch cubes.
Assemble tostadas by spreading about 2-tablespoons of beans on each shell and topping evenly with beef, avocado, salsa and cilantro crema.
cilantro paste and media crema in a small mixing bowl and whisk thoroughly to.
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