Carne Asada Tostada with Pico de Gallo
Prep Time: 55 minutes (plus overnight to marinate) | Cook Time: 8 minutes | Total Time: 1 hour, 3 minutes (plus overnight to marinate) | Servings: 8 Tostadas
Ingredients:
Pico de gallo:
- ½ onion, finely chopped
- 1 large tomato, finely chopped
- ¼ cup chopped cilantro
- ½ jalapeño, seeded and finely chopped
- 1 lime, juiced
- Stonemill Iodized Salt, to taste
Tostada:
- 2 cups + 1 tablespoon Carlini Vegetable Oil, divided
- 8 Pueblo Lindo White Corn Tortillas
- 1.5 pounds Black Angus Thin Sliced Sirloin Tip Steak, finely chopped
- Stonemill Iodized Salt, to taste
- Stonemill Ground Black Pepper, to taste
- 8 ounces Casa Mamita Refried Beans
- 4 ounces Happy Farms Monterey Jack Cheese, shredded
- 1 cup shredded romaine or iceberg lettuce
Directions:
- Preheat oven to 375°.
- For pico de gallo: In a medium bowl, combine onion, tomato, cilantro and jalapeño. Add the lime juice and season to taste with salt. Set aside.
- In a large skillet, heat 2 cups vegetable oil to 375°. Fry tortillas for 1 minute per side or until golden brown. Drain tostada shells on paper towels.
- In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Sauté tip steak until brown and cooked through. Season to taste with salt and pepper.
- Meanwhile, heat the refried beans in the microwave or on the stove.
- To assemble: Spread each tostada with refried beans. Top with shredded cheese, steak, pico de gallo and shredded lettuce.
Recipe courtesy of Chef Kates, ALDI Test Kitchen