About the Recipe
Ingredients
4 cube steaks (1 lb total)
1 tbsp smoked paprika
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cumin
Salt and pepper to taste
1 tbsp olive oil
8 tostada shells (or fry corn tortillas)
Lime Crema: 1/2 cup sour cream, 1 tbsp lime juice, 1/2 tsp chili powder, salt to taste
Toppings: shredded lettuce, diced tomatoes, crumbled queso fresco
Preparation
Mix smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper. Rub cube steaks with olive oil, then coat with spice mix.
Oven Option: Preheat oven to 350°F. Place steaks on a rack over a baking sheet, bake 20-25 minutes until tender (160°F internal temp). Smoker Option: Smoke at 250°F for 1-1.5 hours until tender.
Slice or shred steaks thinly.
Mix sour cream, lime juice, chili powder, and salt for crema.
Assemble tostadas: layer steak on shells, drizzle with crema, and add lettuce, tomatoes, and queso fresco.
Makes 8 tostadas