Here’s you make them:
- Heat your oven to 375 degrees and place corn tortillas on a baking dataset sheet either lined with tin foil + cooking spray or on a silpat mat.
- Cook corn tortillas for 4 minutes, take them out and flip.
- Cook for 4 more minutes on the other side or until they are crunchy.
So easy, right? This cooking method would
probably work great for making homemade tortilla chips as well.
Anyway, we still had a bag of tortillas to use up from the other week, so we have been making tostadas here and there and topping them with all of our favorite Mexican goodies like guacamole, rice, cilantro, tomatoes, cheese, etc. etc. etc.
We had this meal again last night, and I just had to document it since it was so easy and delicious.
First I whipped up some quick guacamole (2 avocados, 2 tbsp. diced red onion, 1 chopped tomato, a bunch of cilantro, 2 tbsp. nonfat plain Greek yogurt, salt, pepper & garlic powder mashed with a fork) while Fabio got to work on some skirt steaks.
He has really perfected his steak
game lately, and now makes the most delicious perfectly cooked steaks ever. Here’s how he does it:
Skirt Steak (thin-cut): Season with kosher salt before cooking. Cook in a non-stick pan on medium high heat with avocado oil (which has a higher burning point than something like olive oil). Cook for 4-5 minutes on the first side, then flip. Cook 3-4 minutes on the second side depending on thickness.
Strip Steak/Tenderloins (thicker cut): Season with McCormick’s Montreal Steak Seasoning. Preheat oven to 375. Cook on a cast iron skillet on high with no oil for 2-3 minutes per side just to sear the steaks. Then transfer to the oven for about 5 more minutes (depending on the thickness) to cook through.
According to Fabio, “Practice makes semi perfect – it all depends on the taiwan lists thickness of the steak and how hot your oven and skillet get.” Haha! He’s such a pro now. 
We had skirt steak last night, since that’s the kind of meat the participant who’s the chosen championship used in dishes like fajitas. Yum!
Once the tostadas were crispy and the steak was done, it was assembly time! First I layered on some delicious guac to ensure each bite had some of the creamy deliciousness.