September 07, 2013

 

Well, I don’t know if you guys remember this or not, but a while back we made Sweet Potato Tostadas with Chicken. It was a big hit around this house, as I hope it was around yours. We decided that we would revisit this recipe, make any necessary tweaks, and replace the chicken with steak. Tostadas are so much fun. They make the idea of eating a taco that much more exciting. Like tacos, the sky is the limit on what you can top a tostada. Since Fall is right around the corner, I decided that I would make this a Fall inspired dish. The sweet potatoes just scream “Thanksgiving,” and steak is just one of those staple ingredients of cool, autumn temperatures. This dish is extremely comforting and great for entertaining. They can be eaten in 2, 3 or 4 bites and are great as an appetizer or as a main course! Give this recipe a try for your next get together, whether you use steak OR chicken. You will be more than happy you went this route when you aren’t spending the entire party in the kitchen!

 

 

 

 

 

I know I have paired with The Bruery’s Autumn Maple before, but it only seemed appropriate that I pair this dish with this beer. Autumn Maple season is upon us, and we are super excited about it around here (as we always are when The Bruery releases something spectacular). Luckily, we have quite a few bottles of Autumn Maple laying around from previous years. We like to hold on to the greats for safe keeping if you were wondering =). So Autumn Maple is brewed with yams, so this should come as no surprise to you when we paired it with this dish. What makes this beer so fun is that it’s kind of like a pumpkin beer that hasn’t been brewed with pumpkin! You still get pumpkin notes from the many spices they brew it with. If you haven’t yet tried this beer, please do yourself a favor and pick up a bottle when it is released (which should be soon). Oh, and pair it with this dish! This should just go without saying =).

Have a great day everyone!

 

 

 

Recipe Revisited: Steak and Sweet Potato Tostadas

From Cooking and Beer | Main Dishes | American

These steak and sweet potato tostadas are the perfect alternative to a taco and you can eat them with your hands too!

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High cal Calories 1100kcal

High fat Total Fat 62g

High sat-fat Saturated Fat 13g

High chol Cholesterol 65mg

sodium Sodium 428mg

High carbs Total Carbohydrate 95g

Serving size 387g Calories from fat 560kcal Fiber 25g Protein 45g Sugar 6g
8 servings

Ingredients

  • 2 large sweet potatoes, skin removed and cut into 1/2 inch pieces
  • 2 tablespoons olive oil
  • 1 pound flank steak, grilled to your preference and cubed
  • 8 corn tortillas
  • canola oil
  • 2 cans black beans, heated and mashed with a fork
  • 3 ripe avocados, pitted and diced into ¼ inch pieces
  • 2 tablespoons queso fresco (garnish)
  • 1 tablespoon cilantro (garnish)
  • FOR THE QUESO FRESCO SAUCE
  • 1 cup mayo
  • 1 lime, zest only
  • 1 tablespoons lime juice
  • 6 ounces queso fresco
  • cup cilantro
  • 2 garlic cloves, finely minced
  • 1 jalapeño, seeds and stem removed, chopped
  • salt
  • pepper
  • FOR THE CILANTRO LIME DRESSING
  • 1/4 cup white wine vinegar
  • 1/4 cup cilantro
  • 2 tablespoons lime juice
  • 1/2 cup olive oil

Directions

  1. First you are going to get your sweet potatoes ready. Preheat your oven to 350 degrees. On a baking sheet, combine the cubed sweet potatoes and 2 tablespoons of olive oil. Season with salt and pepper and toss until combined. Bake the sweet potatoes for 25-30 minutes or until potatoes are tender.
  2. While the potatoes are cooking prepare your queso fresco sauce. In a food processor or blender, combine the mayo, lime zest, 1 tablespoon lime juice, 6 ounces of the queso fresco, cilantro, garlic and jalapeño. Pulse until combined and smooth. Season with salt and pepper where neededTransfer to fridge until you are ready to use.
  3. Now you will prepare your dressing, in a blender combine the vinegar, cilantro and lime juice. Pulse until smooth. Slowly drizzle in the olive oil as the blender is turned on until all is incorporated. Set aside until ready to use.
  4. In a large bowl, combine the sweet potatoes, steak, avocado and the cilantro, lime dressing. Season with salt and pepper and toss until all pieces are coated.
  5. In a deep saute pan, pour enough canola oil to climb ¼ inch up the side of the pan. Heat over medium-high. Once warm, one at a time, start frying up your corn tortillas. Cook for about 1 minutes on each side, making sure the tortilla is completely submerged. When they are bubbly and stiff, remove from the oil and transfer to a paper towel-lined plate. Now start assembling your tostadas. Top your tostadas with the mashed black beans. Then spread on the queso fresco sauce. Top with the sweet potato mixture, and garnish with cilantro and queso freso.

Tips

  • Hardware: * Baking Sheet * Cutting Board * Sharp Knife * Blender * Measuring Cups * Measuring Spoons * Large Bowl * Saute Pan * Paper Towel-Lined Plate * Wooden Spoons * Tongs *

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