Serves: 4
Total Calories: 283
1. Preheat oven to 400°. In a heavy skillet, heat oil to a depth of about 1/2 inch until the oil shimmers. Fry the tortillas, 1 at a time, until crisp and light brown on both sides. Drain on paper towels. (The tostadas can be fried up to 2 days ahead. Cool, then store in a cupboard in a sealed plastic bag.)
2. Prepare the salsa and guacamole, if using homemade. Then, pour off all but about 1 tablespoon of the tortilla-frying oil in the skillet, and heat until hot. Fry the steaks about 4 minutes per side or until browned on the outside and still pink and juicy inside, for medium-rare, or adjust time for desired doneness. Season with 1/2 teaspoon of the salt and a bit of pepper. Remove to a cutting board and let stand 5 minutes.
3. In the same skillet, cook the onion, stirring, until limp but not soft, 4 to 5 minutes. Season with the remaining salt. Reserve in the pan. Cut the steaks into bite size pieces. Toss with the onion.
4. Place the crisp tortillas on a large baking sheet. Mound the steak and onion equally in the center of each tortilla, and put 1/4 of the cheese on top of each mound. Put in preheated oven until the cheese is melted, 3 to 5 minutes. Using a large wide spatula, transfer each tostada to the center of each of 4 large serving plates. Surround the tostadas with a few snipped sprigs of cilantro or parsley. Put a tiny bit of red salsa on the top of each tostada. Serve at once, accompanied by condiment bowls of salsa and guacamole to be added at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Beef and Cheese Volcano recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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