Crunchy Beef Shells (Print Version)
# Ingredients:
01 -
1 pound pre-seasoned carne asada, sliced into ⅛" strips.
02 -
2 limes, first one zested & squeezed, second cut for serving.
03 -
½ cup sour cream.
04 -
2 green bell peppers, diced into ¼" squares.
05 -
Cooking spray (olive or avocado oil).
06 -
4 tablespoons olive or avocado oil, split.
07 -
4 flour tortillas.
08 -
2 tablespoons fresh chopped cilantro.
09 -
2 tomatoes, chopped into cubes.
10 -
½ small red cabbage, cut into thin strips.
11 -
1 bunch radishes, thinly cut or julienned.
12 -
1 clove garlic, finely chopped.
13 -
Salt and pepper as needed.
14 -
½ cup crumbled cotija cheese.
# Instructions:
01 -
Turn your broiler on low to warm up first.
02 -
Stir together sour cream and lime zest in a small bowl to make a tangy cream. Put aside for later.
03 -
Arrange the green peppers on a foil-covered baking sheet. Give them a light spray of oil and sprinkle with salt and pepper. Cook under the broiler for about 4-5 minutes until they get soft.
04 -
Spread tortillas on another foil-covered baking tray. Spray both sides with oil. Broil them until they turn crispy and golden, roughly 1-2 minutes per side. Watch them closely so they don't burn.
05 -
Toss together the broiled peppers, tomato cubes, cilantro, radish slices, cabbage strips, 2 tablespoons oil, lime juice, and chopped garlic in a bowl. Mix well and add salt and pepper. Set this aside.
06 -
Put a big non-stick pan on medium-high heat. Pour in 2 tablespoons oil, then cook the beef strips until they're brown, about 1-2 minutes each side. Take off heat and cut into smaller ⅛-inch bits.
07 -
Put some cabbage mix on each crispy tortilla. Add beef pieces, sprinkle with cotija, drop some lime cream on top, and finish with a lime wedge.
08 -
Put your tostadas on a big plate. Eat them right away for the best taste.
# Notes:
01 -
Keeping leftovers: Put any extra tostadas in the fridge for up to 2 days, but keep the toppings away from the shells to keep them crunchy.
02 -
Warming up: Heat tortillas at 350°F (175°C) for 5-7 minutes in the oven or warm them in a pan for a few minutes.
03 -
Heating meat: Warm carne asada in a pan with a bit of water or broth, or use the microwave in short bursts.
04 -
Long-term storage: These taste best fresh. The toppings get mushy if frozen, but you can freeze just the cooked meat for up to 2-3 months.