Steak Tostadas

Ingredients

For the Steak Marinade

4 pounds flat steak, diced into small pieces
1/4 cup Worcestershire sauce
1/2 cup orange juice, from 3 oranges
1/4 cup lime juice, from 3 limes
1 tablespoon Sazon seasoning
1 tablespoon chicken bouillon powder
1 teaspoon dried oregano
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon Carne Asada seasoning
1 teaspoon salt, or to taste
3 garlic, cloves, minced
2 tablespoons Dijon mustard

For the Pico de Gallo

6 Roma tomatoes, diced
1/2 purple onion, diced
2 jalapeños, diced
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice, or to taste
1/2 teaspoon salt, or to taste

For the Green Sauce

1 avocado
1 can canned sliced jalapeños, 12 ounce can
4 ounces cream cheese, half of an 8 ounce block
1/2 cup crema, or sour cream
3 garlic, cloves
1 chicken bouillon packet, from a 0.35 ounce packet
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup fresh cilantro

For Assembly

2 cups vegetable oil, for cooking steak and frying tortillas, as needed
12 corn tortillas
1 avocado, mashed
1/2 cup Cotija cheese, crumbled

Instructions

1
Dice the 4 pounds of flat steak into small, bite-sized pieces. Place the diced steak into a large mixing bowl.
⏱️ 10 min
2
To the bowl with the steak, add Worcestershire sauce, orange juice, lime juice, Sazon seasoning, chicken bouillon powder, dried oregano, chili powder, ground cumin, Carne Asada seasoning, salt, minced garlic, and Dijon mustard. Mix all ingredients thoroughly until the steak is well coated.
⏱️ 5 min
3
Cover the bowl and let the steak marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
⏱️ 60 min
4
Prepare the pico de gallo: Dice the Roma tomatoes, purple onion, and jalapeños. Chop the fresh cilantro. Combine all diced vegetables and cilantro in a medium bowl. Add lime juice and salt to taste, then mix well. Cover and chill in the refrigerator until ready to serve.
⏱️ 15 min
5
Prepare the green sauce: In a blender cup, combine the avocado, the entire can of sliced jalapeños (including half of the juice from the can), cream cheese, crema (or sour cream), garlic cloves, chicken bouillon packet, garlic powder, onion powder, and fresh cilantro. Blend until the mixture is completely smooth and creamy, about 40 seconds. Transfer the green sauce to a squeeze bottle for easy drizzling.
⏱️ 10 min
6
Cook the steak: Heat 2 tablespoons of vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated steak along with all the marinade juices to the pan. Cook the steak for about 20 minutes, stirring occasionally, until all the liquid has evaporated and the meat is browned and tender.
⏱️ 20 min
7
Fry the corn tortillas: In a separate large skillet, heat about 1 1/2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully fry corn tortillas one by one, using tongs to flip them, until they are golden brown and crispy, about 1-2 minutes per side. Transfer the fried tortillas to a plate lined with paper towels to drain excess oil, forming tostada shells.
⏱️ 15 min•🌡️ 350
8
Assemble the tostadas: Take a fried corn tortilla. Spread a layer of mashed avocado onto the tostada. Top with a generous amount of the cooked marinated steak. Spoon some pico de gallo over the steak. Sprinkle with crumbled Cotija cheese. Drizzle generously with the prepared green sauce. Serve immediately and enjoy!
⏱️ 5 min