Espresso Chili Marinated Steak Tostadas Recipes
GRILLED STEAK TOSTADAS
Grill coffee-chili-marinated steak and thick sliced onion for these bold tostadas.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Prepare an outdoor grill for high heat.
- Whisk the coffee, chili powder, oil, 1 teaspoon salt and a few grinds of pepper in a shallow baking dish. Add the skirt steak, turn to coat, set aside at room temperature to marinate for about 20 minutes.
- While the steak marinates, brush the onion slices lightly with oil and grill, flipping occasionally, until soft and lightly charred, about 15 minutes; set aside. Drain the steak and grill, flipping once until medium-rare on the inside with deep grill marks, 3 to 4 minutes per side. Transfer the steaks to a cutting board to rest for 5 minutes and then thinly slice against the grain.
- Top each tostada with a mound of steak, some grilled onions and cilantro leaves. Serve with sliced avocado, Mexican crema, crumbled Cotija cheese, pickled jalapeno, shredded lettuce and/or lime wedges.
ROUND 2 RECIPE - CHILI TOSTADA
This recipe uses a cinnamon-laced chili typical of Cincinnati, but any chili would work as well.
Provided by Sandra Lee
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium skillet over medium-high heat, add the canola oil. When it is hot, fry the tortillas one at a time until they are lightly browned and crispy, about 2 minutes per side. Drain on brown paper.
- In a medium pot, heat the reserved chili.
- To serve, put a tortilla on a plate. Top with a quarter each of the chili, cheese, beans, onions and peppers, lettuce, tomatoes and sour cream. Repeat with the remaining ingredients.
CHICKEN AND BLACK BEAN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 58m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
- Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
- Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
- Top each tortilla with beans, chicken, cabbage salad and sour cream.
ESPRESSO JOLT MARINADE
This is the best marinade I have ever used on a steak. It can be used for any meat, but we use it on steak. It may sound weird, but you can't really taste the coffee after it's cooked. It just leaves the meat TENDER, TENDER, TENDER & JUICY, JUICY, JUICY!!! It will make even the cheapest cut of meat taste like prime rib!
Provided by Sarah in New York
Categories Low Protein
Time 10m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Make espresso or coffee and let cool.
- Mix all ingredients together until well blended.
- Wash meat off and poke holes in it. (If desired).
- Pour marinade in freezer bag and add meat.
- Let as much air out as you can and seal the bag.
- Massage the marinade into the meat.
- Chill for about 2 hours or so.
- Put directly on grill or skillet.
- P.S. this marinade makes about 3 cups.
Nutrition Facts : Calories 99.5, Fat 0.4, SaturatedFat 0.2, Sodium 7012, Carbohydrate 24.4, Fiber 0.1, Sugar 17.7, Protein 0.3
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