Mmm I can’t wait for Cinco De Mayo! You bet I’ll be stuffing my face with every burrito, taco, and enchilada I can get my hands on. You see, I have a special place in my heart for Mexican food. I absolutely adore it.
Especially this dish. It’s crispy, light, and flavorful. Everything you could ever want.
Succulent steak topped with salty queso, a squeeze of fresh lime juice, and a sweet, tangy homemade salsa. Stacked on top of the greatest invention ever. That being those fresh, crunchy tostadas down below.
Grilled Steak Topping:
Ingredients: (serves 4)
2 New York strip steaks, or whatever kind of steak you prefer
Steak seasoning, to taste
1 cup queso fresco
1 tomato, chopped
1/3 onion, chopped
Cilantro, to taste
Sherry vinegar, to taste
Lettuce, for serving
Avocado, for serving
In a small bowl combine the chopped tomato, onion, and cilantro. Add lime juice + vinegar to taste. Set aside to marinate. Season your steaks and grill according to your desired well-ness. Let set for for about 5-10 minutes for the juices to set in. Arrange your tostadas and crumble queso over them. Serve!
Ingredients: (makes 5)
Heaping 3/4 cup of all-purpose flour
Heaping 1/4 cup of whole wheat flour (don’t omit, need for sweetness & texture)
3 tablespoons olive oil
1/4 teaspoon baking powder
1/4 teaspoon salt
Warm water, as needed (I used about a 3 tablespoons)
Mix the flours, salt, and baking powder well in a bowl. Rub in the olive oil well. Gradually add the warm water by the tablespoon and knead into a smooth dough. Divide the dough into 5 equal golf ball sized balls and let rest for 15 minutes. Flatten each ball as thin as possible into round shapes, dusting with all=purpose flour when needed. (Hint: I rolled it as thin as I possibly could and used the flat part of a paper plate to make decent looking circles). One at a time, cook the tostadas in a skillet on medium until it starts to bubble and slightly brown on the side facing down, then repeat with the other side until evenly cooked.
Thank you, Hispanic type people