| Instructions: |
1 lb Flank steak
1/3 c Soy sauce
1/4 c Tequila
1 Garlic clove,crushed
2 ts Dried oregano,crushed
2 tb Olive oil
6 6" corn tortillas,cut 1/4
2 Avocados
1/3 c Grated onion
1 c Finely diced tomato,drained
2 ts Jalapeno sauce (or to taste)
Salt
Drops lemon juice
1 1/2 c Shredded lettuce leaves
Place flank steak in a non metallic flat dish;add soy
sauce,tequila,garlic and oregano.Turn several times,cover and
refrigerate overnight.
Preheat broiler.Drain steak and pat dry.Broil 3 to 4 minutes about
5" from heat source on one side,then turn and broil 2 minutes more
for medium rare.Cool and slice across grain.Shred enough meat to mate
2 1/2 to
3 cups.
Lightly brush olive oil on each tortilla quarter.Arrange on a baking
sheet.Bake @ 400 degrees for 7 to 9 minutes or until tortillas begin
to brown and become crisp.Cool.
Remove peel and pits from avocado.mash with fork leaving some
chunks.Blend in onion and 1/2 cup diced tomato.Season to taste with
Jalapeno sauce,salt and lemon juice.
To assemble tostadas: Lightly spread each tortilla quarter with some
avocado mixture.Arrange shredded lettuce with shredded meat over
avocado.Spoon dollop of remaining avocado mixture over meat.Garnish
with remaining tomato.Makes 24 tostadas.
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