I love Mexican food. Tostadas are one of my favourite dishes to order in Mexican restaurants so I thought it time to create it at home. Since figuring out the recipe, I think I’ve made this at least four times this winter already!
Serve with soft corn or wheat tortillas, or lettuce wraps or with rice/quinoa. Flank steak is a reasonably priced cut of beef at most butchers and using the slow cooker makes it juicy, tender and fall apart.
Recipes makes 6 servings.
flank steak tostadas
1.5 – 2 lbs flank steak
2 cooking onions cut into thin slices
2 red bell peppers cut into strips
1 tbsp cumin 1 tsp garlic powder
1/2 tsp chipotle powder or chili powder
1 tsp garlic powder
6 dashes hot sauce
Cilantro, crumbled feta cheese, salsa, lime slices, avocado
Cut flank steak into large chunks. Should be roughly the size of a hockey puck. This makes it easier to shred after cooking. Slice onions and peppers into strips. Combine spices in a small bowl.
Coat bottom and sides of slow cooker generously with olive oil. Layer the onions on the bottom and sprinkle with salt and pepper. Top the onions with the flank steak pieces and sprinkle with spice mixture and hot sauce. Layer the red peppers on top of the flank steak.
The moisture from all that veg makes the meat juicy and I serve the cooked onions and peppers with the meat too. Cook in slow cooker for four hours on high. Let cool slightly and shred with two forks. Be sure to let the meat sit in remaining liquid in slow cooker for a few minutes too after shredding.
This freezes well for meal prep. I add a few spoonfuls of the remaining liquid to keep the meat juicy and moist.