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Tostada to Go

Tostada to Go

Yield: 24 servings.

Marinated Beef:
1 qt. extra virgin olive oil
1 cup fresh lime juice
4 oz. chopped garlic
2 Tbsp. ground cumin
2 tsp. ground black pepper
6 lb. (24) beef shoulder center (ranch cut) steaks

Roasted Poblano Salsa:
1 lb. 12 oz. onion slices, cut 1/4” thick
2 poblano peppers
1 habanero pepper
1 lb. 12 oz. canned diced tomatoes with juice
1 oz. minced onion
1/4 cup chopped fresh cilantro
1 Tbsp. sugar
1 Tbsp. fresh lime juice
1 Tbsp. canned jalapeno nacho slices
1 1/2 tsp. kosher salt
1 tsp. dried oregano leaves, crumbled
1 tsp. ground cumin
1/4 tsp. ground black pepper

Lime Cream:
2/3 cup mayonnaise
2/3 cup sour cream
1 oz. chopped shallots
3 Tbsp. chopped fresh cilantro
3 Tbsp. fresh lime juice
4 tsp. sugar
1/4 tsp. salt
24 small white corn tortillas (6” diameter)
as needed, vegetable oil
24 small four tortillas (6 to 6 3/8” diameter), warmed
24 dried corn husks
6 cups shredded iceberg lettuce
3 cups prepared guacamole with fresh diced tomatoes
as needed, fresh cilantro sprigs

For marinated beef: Combine oil, lime juice, garlic, cumin and pepper in large nonreactive container. Add beef steaks; turn to coat. Refrigerate, covered, 20 minutes to 2 hours, turning beef once during marinating.

For 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, jalapeno slices, salt, oregano, cumin and black pepper in food processor. Cover; process until pureed. Add grilled onions and peppers. Cover; process until roughly pureed. Refrigerated, covered, until ready to use. Yields 3 cups.

For lime cream: Place lime cream ingredients in food processor or blender. Cover; process until pureed. Refrigerate, covered, until ready to use. Yields 1 1/2 cups.

For each serving, to order: Grill 1 beef steak to medium rare or medium doneness. Carve into 1/4”-thick slices; cut slices crosswise in half. Keep them warm. Form 1 corn tortilla into a 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 a few cilantro sprigs.

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