Tostadas with Steak in Coffee and Chili Marinade

Votes: 1

How to Make - Coffee-Marinated Steak Tostadas with Chili Peppers

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1307, total fat 114 G., saturated fats 23 G., proteins 45 G., carbohydrates 34 G., fiber 9 G., cholesterol 156 mg, sodium 1110 mg, sugar 3 G.

These tostadas (crispy Mexican flatbreads with toppings) are filled with juicy beef steak marinated in strong chili coffee and grilled to medium-rare. For easy biting, slice the steak very thinly across the grain, and top it with traditional Mexican toppings: grilled red onion, cotija cheese, jalapeño rings, fresh cilantro, and avocado. A little sour cream will soften the spiciness, making it a delicious treat!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Steak

700 gr. skirt steak
2 cloves of garlic
1/4 cup double espresso, room temperature
2 tablespoons Mexican chili powder
2 tbsp vegetable oil + extra for greasing
1 medium red onion, sliced into 1cm thick rings (do not separate)

Crispy tortillas

8 white corn tortillas
Vegetable oil, for frying

Tostadas

1 avocado, thinly sliced
1 jalapeño, thinly sliced (remove seeds to reduce heat)
140 g cotija cheese (about 1 cup)
0.5 cup Mexican or regular sour cream
1 cup fresh cilantro leaves
2 limes, cut into wedges
Special equipment: 2-3 metal or wooden skewers, soaked in water for 30 minutes

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, Avocado, jalapeno pepper, Cotija cheese, lime, garlic, red onion, sour cream

Cooking the dish according to the recipe:

Crush the garlic clove on a cutting board, sprinkle with salt, and use the side of a large knife to mash and spread into a coarse paste. Transfer to an 8x8 inch baking dish. Add espresso, ground chili pepper, vegetable oil, 1.5 teaspoons of salt, and 1 teaspoon of black pepper. Add the steak and coat it evenly with the marinade. Cover and let marinate at room temperature for 30 minutes.
Crispy tortillas:

Pour 2 inches of vegetable oil into a large, heavy-bottomed saucepan. Heat over medium heat to 375°F (190°C). Add the tortillas one at a time and fry until golden brown and crisp, about 30-45 seconds per side. Using tongs, transfer to a paper towel-lined plate and sprinkle with salt.

Note

Tortillas must be fried until very crispy, otherwise they may become rubbery and difficult to eat.

Preheat an outdoor grill to high heat.
Using a skewer, pierce the sides of the unsplit onion rings (they should be lying flat on the grill). Lightly brush with vegetable oil and grill, turning occasionally, until tender and marked, about 15 minutes. Set aside. Grill the steak, turning once, for about 5 minutes on one side and 2 minutes on the other side for medium-rare.
Transfer the steak to a cutting board and let it rest for 5 minutes. Cut the steak into 7cm pieces, then thinly slice each piece across the grain into strips.
Assembling tostadas:

Place a small mound of steak on each crispy tortilla and top with avocado, jalapeño, cheese, and fried onions. Drizzle with sour cream and garnish with cilantro leaves, if using. Serve with lime wedges.