Spicy Tostada Cups Recipe
Ingredients
| 1 pound beef flank steak or beef top round steak | ||
| Nonstick spray coating or shortening | ||
| Flour tortillas | 6 7 inch | |
| Salsa | 1 Cup (16 tbs) | |
| Cornstarch | 1 Teaspoon | |
| 1/2 teaspoon instant beef bouillon granules | ||
| Cooking oil | 1 Tablespoon | |
| Zucchini | 1 Medium, cut into strips | |
| 4 green onions, bias-sliced into 1-inch lengths | ||
| Lettuce leaves | 4 | |
| Shredded monterey jack cheese | 1/2 Cup (16 tbs) | |
Directions
Partially freeze beef.
Thinly slice, across the grain, into bite-size strips.
Set the beef aside.
For tostada cups, spray six 10-ounce custard cups with nonstick spray coating or grease with shortening.
Brush tortillas lightly with warm water to soften.
Gently press into cups.
Bake in a 350° oven for 12 to 15 minutes or till crisp.
Remove from cups.
Set aside.
For sauce, in a small bowl stir together salsa, cornstarch, and bouillon granules.
Set aside.
Preheat a wok or large skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry zucchini over high heat for 1 1/2 minutes.
Add onions and stir-fry for 1/4 minutes more or till vegetables are crisp-tender.
Remove vegetables from wok.
Add half of the beef to wok.
Stir-fry for 2 to 3 minutes or till done.
Remove from wok.
Stir-fry remaining beef for 2 to 3 minutes.
Return all beef to wok.
Push from center of wok.
Stir sauce.
Add to center of wok or skillet.
Cook and stir till mixture is thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in vegetables.
Place each tostada cup atop lettuce on a serving plate, if desired.
Evenly divide meat mixture and spoon into the baked tortilla cups.
Top each cup with cheese.
Dollop with sour cream, if desired.
Thinly slice, across the grain, into bite-size strips.
Set the beef aside.
For tostada cups, spray six 10-ounce custard cups with nonstick spray coating or grease with shortening.
Brush tortillas lightly with warm water to soften.
Gently press into cups.
Bake in a 350° oven for 12 to 15 minutes or till crisp.
Remove from cups.
Set aside.
For sauce, in a small bowl stir together salsa, cornstarch, and bouillon granules.
Set aside.
Preheat a wok or large skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry zucchini over high heat for 1 1/2 minutes.
Add onions and stir-fry for 1/4 minutes more or till vegetables are crisp-tender.
Remove vegetables from wok.
Add half of the beef to wok.
Stir-fry for 2 to 3 minutes or till done.
Remove from wok.
Stir-fry remaining beef for 2 to 3 minutes.
Return all beef to wok.
Push from center of wok.
Stir sauce.
Add to center of wok or skillet.
Cook and stir till mixture is thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in vegetables.
Place each tostada cup atop lettuce on a serving plate, if desired.
Evenly divide meat mixture and spoon into the baked tortilla cups.
Top each cup with cheese.
Dollop with sour cream, if desired.
Chef
