Steak Queso Tostadas
Steak Queso Tostadas
Ingredients
For the Steak
- 2 pounds steak, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 tablespoons Worcestershire sauce
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
For the Queso
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup mozzarella cheese, shredded
- 4.5 ounces diced green chiles, small can, undrained
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Guacamole
- 3 avocados, large, ripe, mashed
- 1 tablespoon lime juice, from 1 lime
- 1/4 teaspoon salt, or to taste
For Assembly and Garnish
- 10 corn tortillas, fried into tostada shells
- 2 tablespoons vegetable oil, for cooking steak, as needed
- 1/2 cup tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare the steak for marinating. Slice the 2 pounds of steak into small, bite-sized cubes, approximately 1/2-inch pieces. This size allows for quick cooking and caramelization while retaining juiciness.
⏱️ 10 min
- 2
In a medium bowl, combine the sliced steak with 1 tablespoon of vegetable oil, 2 tablespoons of Worcestershire sauce, 2 teaspoons of paprika, 2 teaspoons of chili powder, 1 teaspoon of cayenne pepper, 1 teaspoon of dried oregano, 1 teaspoon of black pepper, and 1/2 teaspoon of salt (or to taste). Mix thoroughly to ensure all steak pieces are evenly coated with the marinade.
⏱️ 5 min
- 3
Cover the bowl and refrigerate the marinated steak for at least 2 hours. For tougher cuts of steak, marinating for up to 4 hours will yield more tender results.
⏱️ 120 min
- 4
While the steak is marinating, prepare the queso. In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Once melted, add 2 tablespoons of all-purpose flour and whisk continuously to form a roux.
⏱️ 3 min
- 5
Cook the roux for 2-3 minutes, stirring constantly, until it reaches a dark blonde color. This step is crucial for cooking out the raw flour taste.
⏱️ 3 min
- 6
Gradually whisk in 1 to 1 1/2 cups of whole milk, adding a small amount at a time and whisking until smooth before adding more. Continue whisking until the mixture thickens to your desired consistency.
⏱️ 5 min
- 7
Remove the saucepan from the heat. Slowly add 1/2 cup of shredded mozzarella cheese, stirring until it is completely melted and the queso is smooth. Stir in the 4.5 ounces of diced green chiles (undrained) and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, or to taste. Set aside.
⏱️ 4 min
- 8
Prepare the guacamole. In a small bowl, mash the 3 large ripe avocados. Stir in 1 tablespoon of lime juice and 1/4 teaspoon of salt, or to taste. Set aside.
⏱️ 5 min
- 9
Cook the steak. Heat a large skillet or cast-iron pan over high heat until it is super hot. Add 2 tablespoons of vegetable oil (or enough to lightly coat the bottom of the pan). Once the oil is shimmering, add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min
- 10
Sear the steak for 2-3 minutes per side, or until browned and cooked to your desired doneness. The small cubes should caramelize nicely and remain juicy. Remove the cooked steak from the pan and set aside.
⏱️ 6 min
- 11
Assemble the tostadas. Take a fried corn tostada shell. Spread a generous layer of guacamole onto the shell.
⏱️ 5 min
- 12
Pile a generous amount of the cooked steak on top of the guacamole layer. Spoon a liberal amount of the warm queso over the steak.
⏱️ 5 min
- 13
Garnish each tostada with diced tomatoes, finely chopped red onion, and fresh chopped cilantro. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Queso Tostadas
For the Steak
- 2 pounds steak, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 tablespoons Worcestershire sauce
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
For the Queso
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup mozzarella cheese, shredded
- 4.5 ounces diced green chiles, small can, undrained
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Guacamole
- 3 avocados, large, ripe, mashed
- 1 tablespoon lime juice, from 1 lime
- 1/4 teaspoon salt, or to taste
For Assembly and Garnish
- 10 corn tortillas, fried into tostada shells
- 2 tablespoons vegetable oil, for cooking steak, as needed
- 1/2 cup tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare the steak for marinating. Slice the 2 pounds of steak into small, bite-sized cubes, approximately 1/2-inch pieces. This size allows for quick cooking and caramelization while retaining juiciness.
⏱️ 10 min - 2
In a medium bowl, combine the sliced steak with 1 tablespoon of vegetable oil, 2 tablespoons of Worcestershire sauce, 2 teaspoons of paprika, 2 teaspoons of chili powder, 1 teaspoon of cayenne pepper, 1 teaspoon of dried oregano, 1 teaspoon of black pepper, and 1/2 teaspoon of salt (or to taste). Mix thoroughly to ensure all steak pieces are evenly coated with the marinade.
⏱️ 5 min - 3
Cover the bowl and refrigerate the marinated steak for at least 2 hours. For tougher cuts of steak, marinating for up to 4 hours will yield more tender results.
⏱️ 120 min - 4
While the steak is marinating, prepare the queso. In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Once melted, add 2 tablespoons of all-purpose flour and whisk continuously to form a roux.
⏱️ 3 min - 5
Cook the roux for 2-3 minutes, stirring constantly, until it reaches a dark blonde color. This step is crucial for cooking out the raw flour taste.
⏱️ 3 min - 6
Gradually whisk in 1 to 1 1/2 cups of whole milk, adding a small amount at a time and whisking until smooth before adding more. Continue whisking until the mixture thickens to your desired consistency.
⏱️ 5 min - 7
Remove the saucepan from the heat. Slowly add 1/2 cup of shredded mozzarella cheese, stirring until it is completely melted and the queso is smooth. Stir in the 4.5 ounces of diced green chiles (undrained) and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, or to taste. Set aside.
⏱️ 4 min - 8
Prepare the guacamole. In a small bowl, mash the 3 large ripe avocados. Stir in 1 tablespoon of lime juice and 1/4 teaspoon of salt, or to taste. Set aside.
⏱️ 5 min - 9
Cook the steak. Heat a large skillet or cast-iron pan over high heat until it is super hot. Add 2 tablespoons of vegetable oil (or enough to lightly coat the bottom of the pan). Once the oil is shimmering, add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min - 10
Sear the steak for 2-3 minutes per side, or until browned and cooked to your desired doneness. The small cubes should caramelize nicely and remain juicy. Remove the cooked steak from the pan and set aside.
⏱️ 6 min - 11
Assemble the tostadas. Take a fried corn tostada shell. Spread a generous layer of guacamole onto the shell.
⏱️ 5 min - 12
Pile a generous amount of the cooked steak on top of the guacamole layer. Spoon a liberal amount of the warm queso over the steak.
⏱️ 5 min - 13
Garnish each tostada with diced tomatoes, finely chopped red onion, and fresh chopped cilantro. Serve immediately and enjoy!
⏱️ 2 min