Time: 45 min.
Complexity: easily
Servings: 6

Tostadas are crispy, deep-fried tortillas served with a variety of toppings. You can buy them pre-made, but they're best made from corn tortillas. Baking the tortillas in the oven instead of frying them cuts down on fat, making the dish much healthier. Top each crispy tortilla with black bean purée, juicy steak, and zesty mango with chili and lime, and enjoy the incredible flavor.

Ingredients:

Tortillas

• 8 corn tortillas
• 1 tbsp. vegetable oil
• 5 tbsp + 1 tsp vegetable oil

Steak

• 450 g of beef steak chops, cut into strips 8-10 cm long and 0.5 cm thick
• 4 tablespoons of vegetable oil
• 1 medium onion, thinly sliced ​​(about 2 cups)
• 1 clove garlic, minced
• 0.5 tsp dried oregano
• 0.5 cups beef broth
• 0.5 tsp finely grated lemon zest
• 2 tablespoons freshly squeezed lime juice

Black beans

• 1 teaspoon of vegetable oil
• 1 teaspoon chili powder
• 1 can (425 g) canned black beans, rinsed
• 0.5 cups beef broth

Mango with chili and lime

• 2 firm ripe mangoes, peeled and cut into small cubes
• 0.5 tsp finely grated lemon zest
• 2 tablespoons freshly squeezed lime juice
• 1/8 tsp chili powder
• 2 tablespoons coarsely chopped pickled jalapeños, for serving
• Lime wedges, for serving

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

beef, tortilla, oregano, lime zest, mango, black beans

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Preparation:

Step 1
• Tortillas:
  
  Preheat oven to 350°F (175°C). Place tortillas on a baking sheet, brush both sides with oil, and season with salt. Bake until golden brown and crisp, about 10 minutes.
Step 2
• Steak:
  
  Toss the steak strips with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 2 tablespoons oil in a large skillet over high heat until lightly smoking. Add half the strips and cook, stirring, until browned on all sides but not cooked through, 1 to 2 minutes. Transfer with a slotted spoon to a large bowl and repeat with the other half.
Step 3
• Drain most of the fat from the skillet, reserving 1 tablespoon, and reduce the heat to medium. Add the onion and 1/2 teaspoon of salt. Cook, stirring frequently, until golden brown, 6-8 minutes. Add the garlic and 1/4 teaspoon of oregano and cook for 1 minute. Add the broth and stir with a wooden spoon, scraping up any browned bits. Add the steak strips and any excess juices and cook until the liquid thickens slightly, about 4 minutes. Remove from the heat and add the remaining 1/4 teaspoon of oregano, lime zest and juice, and mix well.
Step 4
• Beans:
  
  In a medium skillet over medium-high heat, heat the oil and add the chili powder. Cook until fragrant, about 15 seconds. Add the black beans and stir. Add the broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a boil. Mash the beans with a potato masher, stirring occasionally, until the broth thickens. Remove from heat.
Step 5
• Mango with chili and lime:
  
  Combine mango with lime zest, lime juice, chili powder and 1/8 teaspoon salt.
Step 6
• To assemble the tostadas, spread a thin layer of crushed beans on each crispy corn tortilla and top with the meat. Top with some chili-lime mango and serve with lime wedges and pickled jalapeños.

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