Name: Skirt steak tostadas
Ingredients: 2 lb skirt steak; Juice of 2 oranges; Juice of 2 limes; 1 tbsp Worcestershire sauce; 1 tsp sazón; 1 tsp chicken bouillon; 1 tsp oregano; ½ tsp chili powder; ¼ tsp cumin; ½ tsp carne asada seasoning (I use Spanglish Asadero); ½ tsp salt; 2 garlic cloves, minced; 6 Roma tomatoes, diced; ½ bunch cilantro, chopped; ½ red onion, diced; Juice of 2 limes; ½ tsp salt; 2 jalapeños, diced; ½ bunch cilantro; Half of a 28 oz can of pickled jalapeños, plus about half the juice from the can; ½ block cream cheese; 1 tsp chicken bouillon; ½ tsp onion powder; ½ tsp garlic powder; 4 garlic cloves; Juice of 1 lime; Corn tortillas; Avocados, mashed; Cotija cheese, optional

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Instructions

Cut the skirt steak into bite sized pieces. Combine it with the marinade ingredients in a bowl. Cover and refrigerate for at least 1 hour, or overnight.
Combine the pico de gallo ingredients in a bowl. Cover and refrigerate until ready to serve.
Add the creamy jalapeño sauce ingredients to a blender and blend until smooth. Refrigerate until ready to serve.
Mash the avocados. Cook the steak with its marinade juices until cooked through.
Fry the corn tortillas until very crisp, then let them drain on paper towels.
Spread mashed avocado on each tostada. Top with steak, pico de gallo, and cotija cheese if using. Serve with the creamy jalapeño sauce.

Crystal’s note: I make extra sauce to use in other recipes throughout the week. You can halve the sauce ingredients if you won’t use the leftovers.

Skirt steak tostadas

Ingredients

Steak and marinade

Pico de gallo

Creamy jalapeño sauce

For serving

Instructions