I dedicate these slow-simmered tostadas to my husband, the only Italian man I know who can’t get enough of Mexican flavors. Pile on your best toppings. —Teresa DeVono, Red Lion, Pennsylvania
Ingredients
- 1 large onion, chopped
- 1/4 cup lime juice
- 1 jalapeno pepper, seeded and minced
- 1 serrano pepper, seeded and minced
- 1 tablespoon chili powder
- 3 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1 beef top round steak (about 1-1/2 pounds)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup chopped fresh cilantro
- 12 corn tortillas (6 inches)
- cooking spray
- 1-1/2 cups shredded lettuce
- 1 medium tomato, finely chopped
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup reduced-fat sour cream, optional
Instruction
- Place the first 7 ingredients in a 3- or 4-qt. slow cooker. Cut steak in half and sprinkle with salt and pepper; add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours.
- Remove meat; cool slightly. Shred meat with 2 forks. Return beef to slow cooker and stir in cilantro; heat through. Spritz both sides of tortillas with cooking spray. Place in a single layer on baking sheets; broil 1-2 minutes on each side or until crisp. Spoon beef mixture over tortillas; top with lettuce, tomato, cheese and, if desired, sour cream.
