Flank Steak Fajitas Adobo on Black Bean and Goat Cheese Tostadas

Tuesday, June 29, 2010

We celebrated my dad's 63rd birthday last weekend.  My dad is from south Texas, so Tex-Mex food is in his blood.  What better way to celebrate than to make everyone some healthy, super yummy Fajita Tostadas??

Flank Steak Fajitas Adobo

1 large flank or skirt steak (1.5 - 2 lbs)
1/2 tsp kosher salt
1/4 cup lime juice (3-4 limes)
2 tsp vegetable oil
1 tbsp cumin
1 tbsp ancho or new mexico chili powder
6 cloves garlic, peeled
2 chipotle chiles in adobo sauce
ground black pepper

Blend all ingredients but steak in a blender until a smooth paste.  Coat all sides of steak, cover and refrigerate for 6 hours or overnight, turning 1-2 times.

Place flank steak on direct high heat, searing for 3 minutes per side.  Spoon 1-2 tbsp of leftover marinade on meat when flipping over.  Grill one more minute for rare or 2 minutes per side for medium rare.  Let steak rest under foil for at least 5 minutes on a cutting board or in a baking dish.

Thinly slice steak across the grain in thin strips (about 1/8"), and place in warmed serving dish.

Black Bean and Goat Cheese Tostadas

I think I have covered these before, but the final product was dressed more for this occasion, so I'll repost and add what changed.  This served 7 adults, so I will put in the quantities that fed our number of people.  Generally, 1 to 2 tostadas per person is a good estimate.

12 8" whole wheat tortillas
2 tsp olive oil
1 large clove garlic, minced
2 cans black beans, drained and rinsed
8 oz plain goat cheese, crumbled
1/2 head romaine lettuce, thin chopped
4 roma tomatoes, diced
6 scallions, thin sliced
2 limes, cut in wedges

Preheat oven to 400 degrees.  Cover oven rack with foil, to provide optimal area for tortillas to cook quickly.  If you're only making a few, you can use a baking sheet, but this is a great idea for larger quantities.

Spray both sides of tortillas lightly with cooking spray, and place in oven.  Bake until lightly puffed and brown, about 10 minutes.

Heat oil in medium saucepan over medium heat.  Add garlic and cook 1 minute.  Stir in beans, and heat until warmed through.  Season with salt and pepper to taste, and turn off heat.

Top tortillas with beans and cheese crumbles; bake until cheese is melty, about 5 minutes.  Remove from oven, and set out for guests.  Make lettuce, tomatoes, scallions, lime wedges and Fajitas Adobo available for each person to create their own tostada.



Upupaepops said...

That steak marinade sounds fantastic. I love Carne Asada and this certainly is a start

have you ever used it on chicken?

CFO said...

This is the first time we've tried it, but its from the "Famous" BBQ book that Nick swears by.

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