Homemade tostadas are my newest obsession. I’ve always loved them, and I often fry my own tortilla chips, so why wouldn’t I be making tostadas like they are going out of style?
Who knows why not, but now I am.
These tostadas were topped with mashed black beans, mashed avocado, grilled flank steak (which I marinated in lime juice, chipotle peppers, fresh cilantro and garlic), shredded lettuce, and jack cheese. I also quick pickled some red onions in lime juice and salt, which were amazing, and created a lime crema with sour cream, salt and pepper, to drizzle over the entire mess.
It was one of the best quick dinners I’ve made in awhile.
Serve with an iced cold beer and you’ve got yourself a party.
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