Steak Tostadas With Cilantro Sour Cream Recipes

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.

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.

Steps:

• Heat a large cast-iron skillet over medium-high heat. Sprinkle the steaks with the chile flakes and some salt and pepper and coat with 2 tablespoons of the olive oil. When the skillet starts to smoke, add the steaks, raise the heat slightly and cook, rotating the steaks every 2 to 3 minutes to make sure they have an even char on all sides, 10 to 12 minutes total. Set the steaks aside, uncovered, to rest. This allows all the juices to redistribute into the steak.
• Wipe out the skillet and set it over medium-high heat. Add 2 of the lime halves to the skillet cut-side down and cook until heavily charred, 3 to 5 minutes. Set aside for serving.
• Combine 1 bunch of the cilantro, the juice of the remaining lime halves, some salt and pepper and remaining 1 tablespoon olive oil in a food processor and process until a paste forms.
• Add the sour cream to a medium bowl and grate in the garlic with a rasp grater. Gently fold in the cilantro paste. Set aside.
• Over an open flame, heat the tortillas 3 at a time for 20 to 30 seconds on each side.
• Slice the steak against the grain. Spread the sour cream mixture on a wide platter and arrange the sliced steak on top. Garnish with the grilled lime halves and remaining cilantro and sprinkle with the chile-lime seasoning if using. Serve with the tortillas.

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.

Steps:

• Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8 to 10 minutes.
• Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro, and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes.
• Top with lettuce, tomato, and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa, if desired.

Steps:

• Stir together sour cream, lime juice, and cilantro. Season with salt and pepper.

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.