Tostadas Espades

Tostadas Espadas
 

Prep time: 10 Min - Cook time: 10 Min - Total time: 20 Min - Credit to Homesick Texan

 

 

Ingredients

 

• 1 lb. skirt steak (I used filet)
• 8 corn tortillas
• 8 oz Monterey Jack Cheese, shredded (2 cups)
• Juice from 1 lime
• Oil, for frying
• 1 tsp salt and pepper
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/4 tsp cayenne (optional)

 

For Serving:

 

• Pico de Gallo, for serving
• Creamy avocado salsa, or sliced avocadoes
• Mexican Rice

 

Instructions

 

1. Bring the skirt (filet) to room temperature for about 30 minutes. Mix together the seasonings and sprinkle both sides. Set aside.
2. To fry the tortillas, pour about 1/2 inch of oil in a heavy skillet and heat on medium high. After 3-5 minutes of heating, fry the tortilla on each side until brown and crispy. Drain on paper towels and lightly sprinkle with salt.
3. Drain the skillet to all but about 1 tbsp, discard the rest. Heat the skillet to high, add the steak and cook until nicely browned, about 3 minutes. Remove the steak and drizzle with lime juice and rest. Dice after resting.
4. Turn your oven to broil - then top the tortillas with the cheese, and place under the broiler watching carefully until the cheese is melted and bubbly. Top with the diced steak and the toppings you love the most.

 

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Notes:

 

When the craving hits, this makes it bearable! Fantastic flavor and the crunch of homemade Mexican Food that is not un-authentic.

 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey