Grilled Steak and Cheese Tostadas
Marcela Valladolid
6 servings
30 minutes
Mexican
Tacos & Tostadas
Medium
Vampiros de carne asada: crispy grilled tortillas with melted Oaxaca cheese, citrus-marinated skirt steak, radishes, onion and avocado. A Tijuana taquería favorite at home, finished with Salsa Macha.
Ingredients
- 1 1/2 pounds skirt steak
- 2 tablespoons olive oil, plus more for grilling
- 1 tablespoon Matriarca Sal de Colima
- 1 tablespoon freshly ground black pepper
- 1 orange, juiced
- 1 teaspoon dried oregano, crumbled
- 1 tablespoon thyme, chopped
- 1 1/4 cup shredded Oaxaca cheese, or any other white melting cheese
- 6 corn tortillas
- 1/2 cup sliced radishes
- 1/4 cup chopped cilantro
- 1/4 cup finely chopped onion
- 1 avocado, sliced
- Lime wedges, for serving
- Matriarca Salsa Macha/Chicharron de Chile, to drizzle
Directions
- Place meat in a glass baking dish.
- Drizzle with olive oil and season with salt and pepper.
- Add orange juice, oregano, and thyme and let marinate for 20 minutes.
- Preheat a grill pan over medium high heat and brush with oil.
- Grill meat until cooked through, about 3 minutes per side.
- Transfer meat to cutting board and chop into 1/2-inch pieces.
- Keep warm. Using the same heated grill pan, grill tortillas, turning constantly, until crisp, about 6 minutes.
- Divide cheese, equally among tortillas. Grill until cheese is melted.
- Top each vampiro with 1/4 cup chopped meat, radishes, cilantro, onion, and avocado slices.
- Sprinkle with lime juice, Matriarca Salsa Macha or Chicharron de Chile and eat immediately.
