Enjoy crunchy tostadas topped with juicy slices of coffee-chili marinated steak and popular Mexican add-ons like avocado, jalapeno, cotija and cilantro!
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 1 hr |
| Yield: | 4 |
Ingredients
- 2 cloves garlic
- Kosher salt and freshly ground black pepper
- 1/4 cup double shot brewed espresso, at room temperature
- 2 tablespoons Mexican chili powder blend
- 2 tablespoons vegetable oil, plus more for brushing
- 1 1/2 pounds skirt steak
- 1 medium red onion, cut into 1/2-inch thick rings kept intact
- Vegetable oil, for frying
- 8 white corn tortillas
- Kosher salt
- 1 avocado, thinly sliced
- 1 jalapeno, sliced (seeds removed for less heat)
- 5 ounces Cotija cheese (about 1 cup)
- 1/2 cup Mexican crema or sour cream
- 1 cup fresh cilantro leaves
- 2 limes, cut into wedges
Instructions
- 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 (the 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1308 |
| Total Fat | 113 g |
| Saturated Fat | 22 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 9 g |
| Sugar | 4 g |
| Protein | 45 g |
| Cholesterol | 158 mg |
| Sodium | 1110 mg |
Reviews
Great flavor! I let it marinate on the counter for an hour. I used Himalayan pink salt and found this to be just a bit salty.