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These steak and sweet potato tostadas are the perfect alternative to a taco and you can eat them with your hands too!
Start with your potatoes. Preheat your oven to 350 F. On a rimmed baking sheet, combine the cubed sweet potatoes and 2 tablespoons of olive oil. Season with salt and pepper and toss until combined. Bake the sweet potatoes for 25-30 minutes or until they are tender.
While the potatoes are cooking prepare your queso fresco sauce. In a food processor or blender, combine the mayo, lime zest, 1 tablespoon lime juice, queso fresco, cilantro, garlic and jalapeño. Pulse until combined and smooth. Season with salt and pepper where needed. Transfer to fridge until you are ready to use.
Now you will prepare your dressing, in a blender combine the vinegar, cilantro and lime juice. Pulse until smooth. Slowly drizzle in the olive oil as the blender is running and continue until all is incorporated. Set aside until ready to use.
In a large bowl, combine the sweet potatoes, steak, avocado and the cilantro lime dressing. Season with salt and pepper and toss until all pieces are coated.
In a deep saute pan, pour enough canola oil to climb ¼ inch up the side of the pan. Heat over medium-high. Once warm, one at a time, start frying up your corn tortillas. Cook for about 1 minute on each side, making sure the tortilla is completely submerged. When they are bubbly and stiff, remove it from the oil and transfer to a paper towel lined plate. Repeat frying the rest of the tortillas.
Now start assembling your tostadas. Top your tostadas with the mashed black beans. Then spread on the queso fresco sauce. Top with the sweet potato mixture, and garnish with cilantro and queso freso.
Slow-braised, beer-marinated beef short ribs on a bed of buttery whipped sweet potatoes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!