This meal was the first one I ever made for my boyfriends mother, talk about high stress! Lucky for me, she loved it! Before I cooked for her I spent hours trying to develop the perfect recipe. A homemade baked tostada shell layered with avocado-lime creme, perfectly medium rare grilled skirt steak and quick-pickled red onions topped with chipotle creme. This dish is an explosion of flavor with fun textures throughout.
The perfect tostada has layers of flavors and textures that all compliment each other. When you cut into it you should be able to get some of everything in one yummy bite! In order to accomplish this, you really must be thoughtful about each layer, always starting with a crunchy tostada shell. You can purchase these at the grocery store, but they are so easy to make at home! You just bake a corn tortilla sprayed with cooking spray until it is golden brown and delicious.
Then you move up to flavorful creme. My all-time favorite is an avocado lime creme. It is just a simple mix of lime, salt and avocado, but I promise you will want to lick the bowl clean. Moving up to the next layer, a perfectly cooked slice of grilled skirt steak. Some people recommend you marinade skirt steak because it can handle very strong flavors. I have the opposite perspective. My favorite flavoring on skirt steak is olive oil, salt, pepper, cumin and lime. That is really all it takes for a delicious steak. Make sure that you cut against the grain or you will end up with very chewy pieces.
I then finish my tostada with a quick-pickled onion to add a pop of acid and a chipotle creme for spice. Pickled red onions are an ingredient I always keep in my refrigerator. If you want to add a pop to salads, tacos or even sandwiches, this is a great way to do it! They are extremely easy, but I do recommend preparing them the day before. The longer these sit the tastier they get.
Skirt Steak Tostadas
Prep Time: 1 Hour
Cook Time: 25 Minutes
Yield: 6 Servings
I have broken this recipe out into each individual layer, hopefully this makes it easier to follow! Each layer is arranged in the order you should cook/mix. This recipe may seem like a lot of prep work but it is well worth it, try it next time you are in the mood for Mexican food and let me know what you think down below!
Prep a minimum of 2 hours before.
Avocado Creme:
2 Avocados
1 Single Serve Cup Plain Greek Yogurt
Juice of 1 Lime
2 heaping tsp Kosher Salt.
Mash the avocados in a bowl until smooth, mix in all other ingredients and place in the refrigerator until ready to serve.
Chipotle Creme:
3 tbsp Chipotle Paste or 1 tbsp Chipotle in Adobo Sauce
8oz Sour Cream
Mix ingredients together in a small bowl and place in refrigerator until ready to serve.
Tostada Shell:
6 Corn Tortillas
Olive Oil or Cooking Spray
Kosher Salt
Cumin
Preheat oven to 400 degrees, when you preheat the oven also start up the grill on high heat for the steak. Spray both sides of the tortillas with cooking spray, dust with cumin and salt. Place on a foil lined baking sheet and bake 5 minutes per side until golden brown and crispy.
Skirt Steak:
1 Medium-Large Piece of Skirt/Flank Steak
1 tsp Cumin
Juice of Half Lime
Salt & Pepper
Olive Oil
Let the steak sit on the counter until it is room temperature. Pat both sides dry with a paper towel. Drizzle with olive oil and sprinkle both sides with salt, pepper, lime juice and cumin. Grill for five minutes per side for medium rare and do not open the grill while cooking. This is how you get a nice crust on the outside. Let the meat rest for ten minutes before cutting and slice against the grain to prevent chewiness.
Additional Ingredients:
Bib Lettuce
Cojita Cheese
Assembly:
Spoon a large scoop of avocado creme onto the top of each tostada shell then place a few pieces of bib lettuce on top. Add a two slices of skirt steak, top with chipotle creme, pickled red onions and sprinkle with cojita cheese!
Enjoy this recipe served with Street Corn off the Cob , Mexican Style Black Beans & lots of Margaritas!
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