Volcanes_Tostadas
Recipe by Johnny Hernandez of La Gloria, San Antonio, Texas

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yields

8–12 Volcanes

    For the salsa molcajete:
  • 1 pound tomatillos husks removed washed
  • 1 pound Roma tomatoes
  • 1 pound white onions sliced into 1-inch-thick rings
  • ½ pound fresh jalapeños
  • 10 garlic cloves
  • 1 tablespoon kosher salt
  • For the carne asada:
  • 2 jalapeños stemmed seeded and roughly chopped
  • 6 garlic cloves
  • 1 pound white onions peeled and chopped
  • 2 tablespoons salt
  • 1 teaspoon freshly ground black pepper
  • 6 ounces Mexican beer
  • 4 ounces water
  • 1 (2-3 pound) top sirloin
  • For the guacamole:
  • 2 firm-ripe avocados halved, pitted and peeled
  • ½ cup diced Roma tomatoes
  • ¼ cup diced white onion
  • 2 tablespoons lime juice
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon minced fresh jalapeño
  • For assembling:
  • 1 package tostadas
  • ½ cup Oaxaca cheese shredded by hand
  • Cilantro for garnish
steps

1. Make the salsa molcajete: Preheat oven to 350 degrees. Heat grill to 375 degrees (medium-high heat) and char tomatillos, tomatoes, onions, and jalapeños, then place in an oven-safe pan and cover ¾ the way with water. Cover with foil and roast in oven for 30 minutes.

2. Carefully transfer contents from roasting pan to a blender and blend until chunky. Add garlic and salt and continue to blend. Transfer to a bowl and set aside.

3. Make the carne asada: In a blender, combine first seven ingredients and puree until smooth. Pour over sirloin and marinate in refrigerator for 3 to 4 hours. Heat grill to 375 degrees (medium-high heat) and grill meat for 6 to 8 minutes per side for medium.

4. While steak cooks, make the guacamole: In a bowl, mash avocado, then stir in remaining ingredients. Add salt to taste, cover, and set aside.

5. To assemble: After steak has rested for 5 minutes, slice very thin and set aside. Place tostadas on a sheet tray and layer with steak and cheese, then broil until cheese has melted. Move to a serving platter and garnish with salsa, guacamole, and cilantro.

  • Photo By Josh Huskin

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