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2016 Recipe Contest Runner Up: Mini Chipotle Lime Steak Tostadas with Pomegranate-Avocado Salsa and Poblano Ranch Sauce

2016 Recipe Contest Runner Up: Mini Chipotle Lime Steak Tostadas with Pomegranate-Avocado Salsa and Poblano Ranch Sauce

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As promised last week, here is our second place recipe in this year's Saucy Mama Recipe Contest! These lil' tostadas by Veronica Callaghan at Winning Dishes are the perfect dinner party appetizer. You know how much Barhyte likes party food! We can never get enough recipes for delicious appetizers that aren't stressful to make before company comes over, yet are still pretty and impressive! This one fits that bill. Every judge loved them. 

We decided last minute that we wanted to have Veronica on Team Saucy Mama, in addition to our Grand Prize winner, Kim. So, we made it happen. We surprised Veronica with a phone call letting her know that her recipe was second place...and that we wanted to sponsor her at the World Food Championships in Alabama this year! It was pretty fun making that phone call. 

We are so excited to have Veronica, Kim, Lisa, Merry and Heather on Team Saucy Mama for the 2016 World Food Championships. Cheers to a great year, and good luck to all! 

Mini Chipotle Lime Steak Tostadas with Pomegranate-Avocado Salsa and Poblano Ranch Sauce

Makes 24 appetizers 

Ingredients:

1 cup, plus 2 teaspoons Saucy Mama Chipotle Lime marinade
1 pound skirt steak
6 corn tortillas
Cooking spray
Salt and pepper
2 avocados
1/2 cup pomegranate arils
2 scallions, finely chopped
1 jalapeno pepper, minced
1 tablespoon coarsely chopped cilantro, plus additional for garnish
1 lime
1/4 teaspoon of salt
Oil
1/2 teaspoon flaked sea salt
1/2 cup crumbled Cotija Cheese
1/2 cup Saucy Mama Poblano Ranch Dressing

Directions:

Place 1 cup of Saucy Mama Chipotle Lime marinade in a zipper top plastic bag and add the skirt steak; marinate the steak for at least 30 minutes or overnight if you prefer.

Preheat oven to 375 degrees. Using a 3 inch round biscuit cutter, cut 3 circles from each tortilla for a total of 24. Spray circles with cooking spray on both sides then season lightly with salt and pepper. Bake in the oven for 7 minutes or until lightly browned.

In a medium bowl, combine 1 of the avocados (small diced), pomegranate arils, scallions, jalapeno and cilantro. Remove the zest from the lime, finely chop and add to the bowl. Squeeze in the juice from the lime and add 1/4 teaspoon of salt then stir to combine.

Preheat a grill or grill pan to medium high heat. Lightly oil the grill grate or pan. Grill the steak 3-3 1/2 minutes per side for medium rare. Transfer steak to a cutting board, season with the flaked sea salt and let rest for 10 minutes.

Mash the remaining avocado in a small bowl with the 2 remaining teaspoons of Saucy Mama Chipotle Lime marinade; add a pinch of salt.

Evenly divide the mashed avocado, spreading on the toasted tortilla circles. Carve the steak against the grain into 1/4-1/2 inch thick slices and arrange 1 slice on the avocado on each of the tortilla circles. Top the steak on each with a spoonful of pomegranate salsa, a sprinkling of Cotija cheese and garnish each with a cilantro leaf. Drizzle the Saucy Mama Poblano ranch dressing over each and serve.

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