I got a new toy! I have been eyeing a tortilla press for a while now, and I finally broke down and got one! Huzzah! I found this one at Spoons And Spice for about 25 bucks! Not bad eh? They are such a simple yet amazing tool. I can't believe I haven't been making my own tortillas all this time.... They are literally brainless to make, and taste delish! I took a little excursion to the Mexican market called Rancho Market and picked up some goodies. :) Fresh tortilla chips, cotija cheese and Masarepa Yellow Corn Flour. Oh ya baby! I never knew how simple tortillas were to make! I'd say we had quite the successful little gathering session. Don't you just love getting new kitchen toys? I swear I love shopping for kitchen accessories at least as much as I do jewelry. Maybe something is wrong with me.... Hmmm.
In celebration of my new "kitchen jewelry" I decided I might as well make some Carne Asada Tostadas while I'm at it. When I was in Laguna Beach this summer, my cousin and I made this amazing corn salad that was like, drool when I think of it good. I thought I might try and re-create that yummy salsa, but add a few more vegetables to it. :) I was so happy with the way it turned out! It was so flavorful in all the right ways. Combining sweet chili sauce and chipotle peppers with adobo sauce was amazeballs!
I was planning on using crispy kale chips as a garnish to this dish, but my sweet, helpful children made doing anything "extra" an impossibility that night. Ahhh. The life of a mother. So, let's pull up our big girl pants and do some cooking!
Look at those lovely goods.... Gracias Rancho Market!
First up: Carne Asada Steak Strips.
Get your 2 pounds of skirt steak (have the butcher tenderize the meat if possible) and marinate with the juice of 1 lime, generous amounts of kosher salt, freshly cracked pepper and a handful of parsley leaves chopped. Marinate for at least two hours in the refrigerator covered.
Meanwhile, let's prepare our fresh tortillas! In a mixing bowl whisk together 2 cups finely ground masarepa corn meal, 1/2 teaspoon kosher salt and a pinch of cayenne pepper or togarashi pepper. (optional for some spice)
Next pour in 1 1/2 cups 2% milk. Mix well and check for a play dough consistency. If it is too dry and crumbly add a bit more milk. If its too sticky, add more corn meal. (You can substitute the milk for water, but I found that using milk gave the tortillas an amazing texture instead of that rubbery texture.)
Open up your tortilla press and place a sheet of plastic wrap over both sides of the press. This keeps the dough from sticking to the press. Place a ball of dough 2-3 tablespoons in size in the center of the press.
Close the press and hold the handle down for about 15 seconds. Open up the press and *poof* there is your flat little tortilla!
Heat a pan over medium-high heat. Use either melted butter or olive oil to brush on the tortilla. I like to be super ghetto and melt some butter on the pan straight from the stick, then place the tortilla right on top of it. Awesome right? I learnt that skill from mah mama.
Cook the tortilla for about 1 minute. Flip it over and cook for another 30 seconds or so. The tortilla should be only slightly browned.
When your tortilla is done place on a plate and cover with a kitchen towel to keep warm. Repeat until all the dough is cooked.
Looking good guys! Let's move on the the glorious Sweet And Spicy Corn Succotash.
First lets chop up two shallots.
Mince 3 cloves garlic.
Cut the corn kernels from 3 ears of corn. Heat a large skillet over medium-high heat. Melt 2 tablespoons butter in the skillet. Add shallots, garlic and corn kernels. Saute for two minutes.
Dice a large red pepper and add it to the skillet.
Remove two chipotle peppers from the can of chipotle peppers with adobo sauce. Mince those bad boys up, and add them to the skillet.
Scoop out 1 tablespoon of adobo sauce from the can and pour that into the skillet. Give the veggies a good toss in the pan.
Squeeze the juice of one lime into the skillet. Pour in 1/3 cup of the sweet chili sauce. Dice one zucchini and toss that in too.
Its coming together nicely! Look at all those colors! Talk about eating the rainbow!
Saute all this goodness for about 5 more minutes. Season with kosher salt and freshly cracked pepper. Check the zucchini and corn for tenderness. Turn off heat, and keep succotash in the pan to stay warm.
Preheat and oil your grill to high heat. Get all your other toppings like, sour cream, cotija cheese, tortilla chips and lettuce of your choice set out and ready to plate your tostadas!
Slice the skirt steak into two to three pieces so that it is more manageable on the grill. Place steak on hot grill and do not move that steak for 5 minutes!! If you move it around you wont get that good crispy outer layer. Flip over your steak and cook for another 3-5 minutes. This will give you a medium temperature steak, with more of a medium-well edge. If you cook it past this point it will me too tough.
Remove steak from grill and let it rest for 5 minutes covered with tin foil. Do not cut into steak until those 5 minutes are over. If you do, all the juices will run out of the steak and your meat will be tough and dry.
After your steak has rested, thinly slice the meat against the grain of the meat.
Now you are ready to get eating!! Wo-hoo! Plate up and arrange your toppings and you are set!
To plate this awesome tostada follow these steps: First take a tortilla and top with some steak strips. Top the steak with a heaping spoonful of the sweet and spicy corn succotash. Add a dollop of sour cream and a healthy handful of lettuce. (I used mixed baby romaine.) Sprinkle everything with some cotija cheese and you are good to go! If you want to go all out, add a few slices of avocado. Oooh ya. Enjoy!
Make sure to try some of the corn succotash as a dip with tortilla chips. So good!
Oh my heavens. This is a keeper. Friends, meet your dinner. She's sweet, she's spicy, she's meaty and delicious. She has got all the moves. Hold onto your heart, she just might steal it away....
Happy Cooking! xo ~Laura
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