Tostaditas con Carne
What you need:
- 6 oz./170 g skirt steak
- 8 pre-packaged corn tostada shells
- ½ cup reduced-fat shredded sharp
- cheddar cheese
- ½ lime, juiced with Lemon Lime Press
- salt and pepper
Pico de Gallo
- 2 medium tomatoes, quartered
- ¼ small red onion
- ½ cup fresh cilantro
Southwest Chipotle Sauce
- ½ lime, juiced
- ½ cup reduced-fat sour cream
- ¼ cup reduced-fat mayonnaise
- 1 canned chipotle pepper in adobo
- 1 tbsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend
Season the skirt steak on both sides with salt and pepper. Heat fry pan over high heat. Once pan is hot, cook steak for 3 minutes per side. Transfer to a cutting board and allow to rest 5 minutes. Cut steak into bite-sized pieces.
Combine, lime juice, salt and pepper in a small bowl and set aside. In base of Quick Chef™ Pro System fitted with blade attachment, add tomatoes, cilantro and onion. Turn handle to process until coarsely chopped-don’t have the Quick Chef system, simple chop coarsely with knife. Empty the mixture into a small bowl.
To make the Southwest Chipotle Sauce, add lime juice, sour cream, mayonnaise, chipotle pepper and seasoning blend to the base of Quick Chef™ Pro System fitted with blade attachment. Turn handle to whip until combined – A blender, food processor or simple mix by hand will work as well.
Spread ½ tbsp. chipotle sauce on tostada shell. Top with steak & Pico de Gallo mixture; sprinkle each tostada with 1 tbsp cheese and serve.
Thanks again to Tupperware for allowing me to adapt and feature another great recipe from their Amazing Appetizers Cookbook.