Maybe it was the fact that we both love tostadas. Maybe we had both had really long days. whatever the case, tostada night turned into a laugh factory. I don't remember how it started but we started laughing and couldn't stop. I call this a case of the dinner sillies. They come out of nowhere, sometimes in public, hopefully in private. guard yourselves...anyway, yeah tostadas rock. these were flank steak. I usually try and make them out of some type of leftover meat, but we were really craving them, so I just made them right out. notice my proper drinking etiquette...nice. it looks like wife's aim is off on that bite:)
here's your do:
get a cast iron really hot and add some thinly sliced peppers and onions, garlic, olive oil to the pan. season with cumin chili powder, coriander, salt and peps. add the chosen meat (not necessarily a meat selected by a higher power, just what you are hungry for:) and saute until starting to brown. add a small can of tomato sauce, some stock (matching your chosen meat), and let reduce until thick as you like. adjust seasoning if necessary. at the last minute throw in some cilantro. top with avocado, sour cream, shredded cheds, salsa, and cilanch. pieces
DISH recommends:
cast iron skillet by lodge. usually under 20 clams. These will outlast you, cockroaches, and even keith richards. You can usually even pick one up at a garage sale or the Teej. the best part? you don't have to clean them. after you are done, just rinse with hot water, throw in some kosh and wipe it around with a paper towel. sounds gross? not hardly, squeemsters.
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