The Pioneer Woman Tasty Kitchen
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Steak and Sweet Potato Tostadas

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Level: Easy

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Description

These steak and sweet potato tostadas are the perfect alternative to a taco and you can eat them with your hands too!

Ingredients

  • FOR THE TOSTADAS:
  • 2 whole Large Sweet Potatoes, Peeled And Cut Into 1/2 Inch Pieces
  • 2 Tablespoons Olive Oil
  • 1 pound Flank Steak, Grilled To Your Liking And Cubed
  • 3  Ripe Avocados, Peeled, Pitted And Diced Into ¼ Inch Pieces
  • 8 whole Corn Tortillas
  • ¼ cups Canola Oil
  • 2 cans (15 Oz. Size) Black Beans, Heated Through And Mashed With A Fork
  • 2 Tablespoons Queso Fresco (garnish)
  • 1 Tablespoon Cilantro, Garnish
  • Salt And Pepper, to taste
  • FOR THE QUESO FRESCO SAUCE
  • 1 cup Mayonnaise
  • 1 whole Lime (zest Only)
  • 1 Tablespoon Lime Juice
  • 6 ounces, weight Queso Fresco
  • ⅓ cups Chopped Cilantro
  • 2 cloves Garlic, Finely Minced
  • 1 whole Jalapeno, Seeds And Stem Removed, Chopped
  • ¼ teaspoons Sea Salt
  • ¼ teaspoons Black Pepper
  • FOR THE CILANTRO LIME DRESSING:
  • ¼ cups White Wine Vinegar
  • ¼ cups Cilantro
  • 2 Tablespoons Lime Juice
  • ½ cups Olive Oil

Preparation

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.

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