Tostadas with Beef

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By: Andrew Chase

These tasty tostadas make a lively appetizer. You can use tostadas (3- to 4-inch/8 to 10 cm rounds) imported from Mexico for the best flavour and nicest presentation, but you also can make up to 48 smaller bites by putting the toppings on nacho chips.

Ingredients

1 lb (500 g) simmering steak; 1/2 tsp (2 mL) black pepper; 2 tbsp (30 mL) vegetable oil; 1 small onion, finely chopped; 2 jalapeño peppers, minced; 2 fresh poblano peppers (roasted and peeled) or canned, finely chopped; 1 tsp (5 mL) ancho chili powder or 2tsp/10mL chili powder; 1 small stick cinnamon; 1 cup (250 mL) dark beer; 2 tbsp (30 mL) tomato paste; 3/4 tsp (4 mL) salt; 12 round tostadas (3 to 4 in/ 8 to 10 cm); 3-1/2 oz (100 g) mozzarella cheese
Salsa Verde:: 12 to 16 coriander sprigs; Sliced pickled jalapeño peppers (optional)

Preparation

Sprinkle both sides of steak with pepper. In medium skillet, heat oil over medium-high heat; brown steak on both sides. Remove steak from skillet and set aside.

Add onion, jalapeño and poblano peppers, ancho chili powder and cinnamon to skillet; sauté until onion is golden brown. Stir in beer, 1/2 cup/125 mL water, tomato paste and salt; bring to boil.

Return steak to skillet; cover, reduce heat and simmer, adding water if necessary to maintain saucy consistency, until beef is tender enough to be pulled apart with fork, about 1-1/2 hours. Transfer beef to plate and shred with 2 forks. Remove cinnamon; return beef to skillet and simmer until sauce is very thick.

Place tostadas on baking sheets; top with beef mixture. Slice cheese into 12 portions and place over beef. Bake in 500°F/260°C oven until cheese is melted, about 3 minutes. Transfer to serving platter. Top each tostada with 1 tsp/5 mL Salsa Verde and coriander sprig. Serve pickled jalapeños on the side (if using).

Makes 12 servings.

Serving(s): 12

Nutritional Information
Per serving: about
Calories	149
Protein	11 g
Fat (total)	9 g
Sat. Fat	3 g
Carbohydrate	7 g
Fibre	1 g
Cholesterol	23 mg
Sodium	231 mg
Calcium	6 % RDI
Iron	8 % RDI
Vitamin A	5 % RDI
Vitamin C	17 % RDI
Folate	6 % RDI

Also in this menu:

Mexican spring fiesta

Source

Homemakers Magazine: April 2006

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