Tequila flank steak tostadas
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Flank steak |
| ⅓ | cup | Soy sauce |
| ¼ | cup | Tequila |
| 1 | Garlic clove,crushed | |
| 2 | teaspoons | Dried oregano,crushed |
| 2 | tablespoons | Olive oil |
| 6 | 6\" corn tortillas,cut 1/4 | |
| 2 | Avocados | |
| ⅓ | cup | Grated onion |
| 1 | cup | Finely diced tomato,drained |
| 2 | teaspoons | Jalapeno sauce (or to taste) |
| Salt | ||
| Drops lemon juice | ||
| 1½ | cup | Shredded lettuce leaves |
| 3 | cups. | |
Directions
Place flank steak in a non metallic flat dish;add soy sauce,tequila,garlic and oregano.Turn several times,cover and refrigerate overnight.
Preheat broiler.Drain steak and pat dry.Broil 3 to 4 minutes about 5" from heat source on one side,then turn and broil 2 minutes more for medium rare.Cool and slice across grain.Shred enough meat to mate 2½ to
Lightly brush olive oil on each tortilla quarter.Arrange on a baking sheet.Bake @ 400 degrees for 7 to 9 minutes or until tortillas begin to brown and become crisp.Cool. Remove peel and pits from avocado.mash with fork leaving some chunks.Blend in onion and ½ cup diced tomato.Season to taste with Jalapeno sauce,salt and lemon juice.
To assemble tostadas: Lightly spread each tortilla quarter with some avocado mixture.Arrange shredded lettuce with shredded meat over avocado.Spoon dollop of remaining avocado mixture over meat.Garnish with remaining tomato.Makes 24 tostadas.