Black Bean, Grilled Flank Steak and Guacamole Tostada Stack

Black Bean, Grilled Flank Steak and Guacamole Tostada Stack Recipe from Mexico

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

The Black Bean, Grilled Flank Steak, and Guacamole Tostada Stack is a vibrant and flavorful dish that combines the rich textures and tastes of Mexican cuisine. This recipe is perfect for those who love a hearty, satisfying meal that's both visually appealing and delicious. With layers of crispy tortillas, tender grilled steak, creamy guacamole, and a mix of fresh vegetables, this dish is a celebration of flavors and textures that will delight any palate.

History

The origins of the tostada stack can be traced back to traditional Mexican cuisine, which is known for its vibrant flavors and ingenious use of simple ingredients. Tostadas, which are essentially fried or toasted tortillas, have been a staple in Mexican kitchens for generations. The addition of ingredients like flank steak, black beans, and guacamole is a modern twist on the classic tostada, creating a layered dish that is both filling and flavorful.

Ingredients

8 six-inch corn tortillas
4 six-inch blue corn tortillas
vegetable oil, as needed
12 oz (340 g) flank steak
1 cup shredded monterey jack cheese
1 cup cooked black beans, drained
0.5 cup sour cream
1 cup guacamole (recipe follows)
0.25 cup diced tomatillo
2 tbsp chopped jalapeño pepper
0.25 cup chopped onion
0.25 cup chopped tomato
1 california avocado, seeded, peeled and sliced

How to prepare

Fry the tortillas in hot oil until they become crisp. Then, place them on a paper towel to drain the excess oil.
Grill the flank steak and slice it thinly across the grain.
Take one corn tortilla and layer 3 oz (85 g) of flank steak and 0.25 cup of shredded cheese on top. Place a blue corn tortilla on top of it.
Cover the blue corn tortilla with 0.25 cup of black beans and 2 tbsp of sour cream. Finally, place another corn tortilla on top.
Spread 0.25 cup of guacamole on the final tortilla and garnish with tomatillo, jalapeño pepper, onion, tomato, and avocado slices.

Variations

For a vegetarian version, substitute grilled portobello mushrooms or tofu for the flank steak.
Add a layer of refried beans for extra creaminess and flavor.
Incorporate other vegetables, such as bell peppers or corn, for additional texture and taste.

Cooking Tips & Tricks

To ensure the best results for your Black Bean, Grilled Flank Steak, and Guacamole Tostada Stack, consider the following tips:

- When frying the tortillas, make sure the oil is hot enough so they become crispy quickly without absorbing too much oil.

- Grill the flank steak to your preferred level of doneness, but keep it slightly rare in the center for the best texture.

- Slice the steak thinly against the grain to make it more tender and easier to eat in the stack.

- Use fresh ingredients for the guacamole and toppings to maximize the flavors of the dish.

Serving Suggestions

This dish is best served immediately after assembly to ensure the tortillas remain crispy. It can be accompanied by a side of rice, a fresh salad, or extra guacamole and chips for a complete meal.

Cooking Techniques

The key techniques in this recipe include frying the tortillas to achieve the perfect crispness, grilling the flank steak to the desired doneness, and assembling the layers in a way that balances the flavors and textures.

Ingredient Substitutions

Substitute chicken or pork for the flank steak if desired.

- Use Greek yogurt instead of sour cream for a healthier option.

- Replace the blue tortillas with additional yellow corn tortillas if blue tortillas are not available.

Make Ahead Tips

The components of this dish can be prepared in advance to save time. Grill the steak, fry the tortillas, and prepare the guacamole and toppings ahead of time. Assemble the tostada stacks just before serving to maintain the crispness of the tortillas.

Presentation Ideas

Serve each tostada stack on a plate garnished with lime wedges and a sprinkle of fresh cilantro. The vibrant colors and layers make for an impressive presentation that's sure to impress guests.

Pairing Recommendations

Pair this dish with a light, crisp beer or a margarita for a refreshing complement to the rich flavors. A side of Mexican rice or a simple green salad also pairs well.

Storage and Reheating Instructions

Store any leftover components separately in airtight containers in the refrigerator. Reheat the steak and tortillas in a skillet or oven to maintain their texture, and assemble the tostada stacks just before serving.

Nutrition Information

Calories per serving

Each serving of the Black Bean, Grilled Flank Steak, and Guacamole Tostada Stack contains approximately 500-600 calories. The exact calorie count can vary based on the specific ingredients and portion sizes used.

Carbohydrates

This dish is relatively high in carbohydrates, primarily due to the tortillas and black beans. Each serving contains approximately 45-55 grams of carbohydrates. The exact amount may vary depending on the specific ingredients used.

Fats

The fats in this recipe come from several sources, including the avocado, sour cream, and cheese. Each serving contains about 20-30 grams of fat, with a mix of saturated and unsaturated fats. Choosing low-fat cheese and sour cream can help reduce the total fat content.

Proteins

The grilled flank steak and black beans provide a good source of protein in this dish. Each serving offers approximately 25-35 grams of protein, making it a satisfying meal option for those looking to increase their protein intake.

Vitamins and minerals

This tostada stack is rich in vitamins and minerals, thanks to the variety of vegetables and avocado. It's a good source of Vitamin C, potassium, and dietary fiber. The avocado also adds a healthy dose of Vitamin E and monounsaturated fats.

Alergens

Common allergens in this recipe include dairy (cheese and sour cream) and gluten (in some tortillas). Individuals with food allergies should modify the recipe accordingly or ensure that gluten-free tortillas are used.

Summary

Overall, the Black Bean, Grilled Flank Steak, and Guacamole Tostada Stack is a balanced meal that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a hearty, flavorful option that can be adjusted to meet various dietary needs.

Summary

The Black Bean, Grilled Flank Steak, and Guacamole Tostada Stack is a delicious, hearty meal that combines the best of Mexican flavors and textures. With its layers of crispy tortillas, tender steak, creamy guacamole, and fresh vegetables, it's a dish that's sure to satisfy. Whether you're cooking for a weeknight dinner or a special occasion, this recipe offers a delightful culinary experience that's both enjoyable to make and to eat.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Black Bean, Grilled Flank Steak, and Guacamole Tostada Stack. It was a warm summer day many years ago, and I was visiting my friend Maria in her cozy kitchen. Maria was a fantastic cook, and she always had a new recipe up her sleeve to share with me.

As soon as I walked into her kitchen that day, the savory aroma of grilled steak filled the air, making my mouth water. Maria greeted me with a warm smile and told me she was making a special dish that she learned from her grandmother in Mexico. She called it a tostada stack, and I was intrigued to learn more.

I watched as Maria expertly grilled the flank steak to perfection, marinating it in a mixture of spices and lime juice. The sizzling sound of the steak on the grill was music to my ears, and I couldn't wait to taste the final dish.

While the steak was cooking, Maria showed me how to make the black beans from scratch. She sautéed onions and garlic in a pan until they were fragrant, then added the black beans and simmered them with a blend of spices. The rich, earthy scent of the beans filled the kitchen, adding to the mouthwatering aroma of the grilled steak.

Next, Maria whipped up a batch of fresh guacamole, mashing ripe avocados with lime juice, cilantro, and a touch of salt. The creamy texture of the guacamole was the perfect complement to the savory flavors of the steak and beans.

Once everything was ready, Maria began assembling the tostada stack. She started with a crispy tostada shell as the base, then layered on a generous scoop of black beans, followed by slices of juicy grilled flank steak. She topped it all off with a dollop of guacamole and a sprinkle of crumbled queso fresco.

As I took my first bite of the tostada stack, my taste buds exploded with flavor. The tender steak, spicy beans, creamy guacamole, and crunchy tostada shell all melded together in a perfect harmony of textures and tastes. It was a culinary masterpiece that I knew I had to recreate in my own kitchen.

After thanking Maria for sharing her recipe with me, I hurried home to try making the tostada stack for myself. I gathered all the ingredients I needed and set to work, following Maria's instructions step by step. The familiar scents of grilling steak, simmering beans, and ripe avocados filled my kitchen, transporting me back to that sunny day in Maria's kitchen.

When the tostada stack was finally assembled, I couldn't resist taking a bite before sitting down to enjoy the meal. The flavors were just as delicious as I remembered, and I felt a sense of pride knowing that I had successfully recreated Maria's recipe in my own kitchen.

Over the years, I have continued to make the Black Bean, Grilled Flank Steak, and Guacamole Tostada Stack for my family and friends, sharing the recipe with anyone who asks. Each time I cook this dish, I am reminded of that special day with Maria and the joy of learning a new recipe from a dear friend.

As I sit down to enjoy a tostada stack with my loved ones, I am grateful for the memories and traditions that have been passed down to me through the art of cooking. It is a gift that I cherish and will continue to share for years to come.