A few weeks ago, I received a complementary shipment of TortillaLand tortillas. My kids were beyond excited. My son’s eyes lit up. He is much more interested in the score of a baseball game than food but these tortillas are not just any tortillas. They are fresh and according to my ten year old son, make the best cheese quesadillas ever. As a matter of fact, I think he has eaten a cheese tortilla for either lunch or dinner every day since receiving this prized shipment.
While I love cheese quesadillas just as much as the next person, I want a little spice and variety in my life. I love Mexican food also but wanted to cross the line and go to another culture. So I came up with a Thai marinade for steak, paired it with some fresh Asian slaw and served it on one of these golden flour pillows from heaven.
The thing I love about these tortillas is that they are not yet cooked but they are so simple to prepare. It’s takes about 30 seconds on each side and you have the freshest tortilla you can imagine. There was some prep involved in these Thai Beef Tostadas I made but it was well worth it.
First the beef was marinated:
Then the Asian slaw was made:
The red peppers were grilled:
The steak was grilled:
The tortillas were cooked:
Toppings were chopped and this yummy tostada was put together. So good!
For more recipe ideas and to learn about TortillaLand, click HERE.
- the juice from 2 small limes
- 4 TBS Ponzu sauce
- 2 TBS brown sugar
- 1 tsp crushed garlic
- 1 tsp red curry paste
- a ½ inch piece of grated ginger
- ½ cup fresh chopped cilantro
- 1 lb thinly sliced sirloin steak
- 2 TBS seasoned rice wine vinegar
- 2 TBS canola oil
- 2 TBS sugar
- the juice of one lime
- 4 cups cole slaw mix
- 4 green onions, chopped
- a handful chopped cilantro
- 1 large pepper, sliced into strips and drizzled with canola oil and seasoned with salt
- 4 TortillaLand flour tortillas
- 1 avocado, chopped
- a handful of basil, thinly sliced
- sriracha sauce
- Mix together in a small bowl the lime juice, Ponzu, sugar, garlic, curry paste, ginger and cilantro. Place the beef in a resealable bag and pour the marinade over the meat. Marinate for 2 and keep in refrigerator.
- In a medium size bowl, mix together the vinegar, oil, sugar, and lime juice. Add the slaw, green onions and cilantro. Refrigerate until ready to use.
- Heat a grill to medium and grill peppers for about 5 to 7 minutes on each side.
- Grill the beef 1 to 2 minutes on each side or until browned. When the beef is done, slice the steak and peppers very thin.
- In the meantime cook the tortillas according to package directions on a hot griddle for 30 seconds on each side.
- Place some slaw on each tortilla. Top with peppers and beef. Garnish with avocado and basil. Season with sriracha sauce if desired.