Casa Marcela – Recipes and Food Stories of My Life in The Californias –
Marcella Valladolid
I’ve made these tostadas a few times, now. And they’re nothing short of amazing. They’re so good and pretty simple to make. The first couple of times I made these, radishes were in short supply. Couldn’t find them anywhere. So I substituted cucumbers. Why cucumbers? Why not! And because I like them. So, basically, what I’m saying is that sometimes you have to change things on the fly, and it’s okay. You just work with what you have. 😊
Ingredients:
1½ pounds skirt steak
2 tablespoons extra virgin olive oil
1 tablespoon salt
1 tablespoon freshly ground black pepper
Juice of 1 orange
1 tablespoon chopped fresh thyme leaves
1 teaspoon dried Mexican oregano
6 corn tortillas
1¼ cups shredded Oaxaca cheese or any other white melting cheese
½ cup sliced radishes
¼ cup fresh chopped cilantro
¼ cup finely chopped onion
1 avocado, peeled, pitted, and sliced
Lime wedges, for serving
Place the skirt steak in a glass baking dish. Drizzle the olive oil and season with the salt and pepper. Add the orange juice, thyme, and oregano and let marinade for 20 minutes.
Heat a grill pan over medium-high heat and brush with oil. Remove the steak from the marinade, letting the excess liquid drip off (discard the marinade), and add to the grill pan. Cook the steak until cooked through, about 3 minutes per side.
Transfer the steak to a cutting board and chop into ½-inch pieces. Keep warm.
Using the same heated grill pan, grill the tortillas, turning constantly, until crisp, about 6 minutes. Divide the cheese equally among the tortillas. Grill just until the cheese is melted and remove from the grill pan.
Top each vampiro with ¼ cup of the chopped meat and some of the radishes, cilantro, onion and avocado slices. Squeeze a lime wedge over each and serve immediately.
Dinner With Diana 