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Tostada To Go
RecipeBeef Cuts
Tostada To Go
How could you possibly improve on a steak tostada salad? How about making it hand-held? Pile slices of grilled Ranch Steak, salad greens, roasted poblano salsa, lime cream and guacamole in a crispy taco cone. Then wrap the cone in a soft flour tortilla and it’s ready to roll. Today’s beef has more than just center-of-the-plate appeal. It’s got street smarts.
Yield: 24 servings
Marinated Beef: 
1. To make Marinated Beef: Combine oil, lime juice, garlic, cumin and pepper in large non-reactive container. Add beef steaks; turn to coat. Refrigerate, covered, 20 minutes to 2 hours, turning beef once during marinating.
Extra-virgin olive oil1 quart
4. For each serving, to order: Grill 1 beef steak to medium rare to medium doneness. Carve into 1/4-inch-thick slices; cut slices crosswise in half; keep warm. Form 1 corn tortilla into cone shape. Deep fry in hot (350°F) oil about 3 minutes or

until crisp, holding tortilla in cone shape with tongs. Wrap tortilla cone in 1 flour tortilla, then in 1 corn husk. Place 1/4 cup lettuce in cone; top with steak. Garnish with 2 Tbsp. Roasted Poblano Salsa, 2 Tbsp. guacamole, 1 Tbsp.

Lime Cream and few cilantro sprigs.
Fresh lime juice1 cup
Chopped garlic4 ounces
Ground cumin2 tablespoons
Ground black pepper2 teaspoons
Beef Shoulder Center (Ranch Cut) Steaks (IMPS/NAMP 1114E, PSO1) 24 each6 pounds
Roasted Poblano Salsa: 
2. To make Roasted Poblano Salsa: Grill onion slices until tender and well browned. Grill poblano and habanero peppers until charred. Stem and seed peppers but do not peel; set aside. Place tomatoes, minced onion, cilantro, sugar, lime juice,

jalapeño slices, salt, oregano, cumin and black pepper in food processor. Cover; process until puréed. Add grilled onions and peppers. Cover; process until roughly puréed. Refrigerate, covered, until ready to use.

Yield: 3 cups
Onion slices, cut 1/4-inch thick1 3/4 pounds
Poblano peppers2 each
Habanero peppers1 each
Canned diced tomatoes with juice1 3/4
Minced onion1 ounce
Chopped fresh cilantro1/4 cup
Sugar1 tablespoon
Fresh lime juice1 tablespoon
Canned jalapeño nacho slices1 tablespoon
Kosher salt1 1/2 teaspoons
Dried oregano leaves, crumbled1 teaspoon
Ground cumin1 teaspoon
Ground black pepper1/4 teaspoon
Lime Cream: 
3. To make Lime Cream: Place lime cream ingredients in food processor or blender. Cover; process until puréed. Refrigerate, covered, until ready to use.

Yield: 1 1/2 cups
Mayonnaise2/3 cup
Sour cream2/3 cup
Chopped shallots1 ounce
Chopped fresh cilantro3 tablespoons
Fresh lime juice3 tablespoons
Sugar4 teaspoons
Salt1/4 teaspoon
Small white corn tortillas (6-inch diameter)24 each
Vegetable oil as needed
Small flour tortillas (6 to 6-3/8-inch diameter), warmed24 each
Dried corn husks24 each
Shredded iceberg lettuce6 cups
Prepared guacamole with fresh diced tomatoes3 cups
Fresh cilantro sprigs as needed

Nutrition information per serving: 702 calories; 47 g fat(9 g saturated fat; 17 g monounsaturated fat); 67 mg cholesterol; 722 mg sodium; 45 g carbohydrate; 4.9 g fiber; 28 g protein; 10.0 mg niacin; 0.7 mg vitamin B6; 4.2 mg vitamin B12; 4.9 mg iron; 45.3 mg selenium; 6.7 mg zinc; 92.7 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline
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