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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


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.
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