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Carne Asada Tostadas with Pickled Jalapeno Pineapple Salsa Recipe

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This recipe for Carne Asada Tostadas with Pickled Jalapeno Pineapple Salsa is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
2 pounds flank steak
4 garlic cloves, minced or grated
1 large yellow onion, finely chopped
2 teaspoons smoked paprika
2 teaspoons chili powder
salt and freshly ground pepper
juice of 1 orange
juice of 2 limes
1/2 cup fresh cilantro, chopped
16 tostada or hard taco shells, warmed

Pickled Jalapeno Pineapple Salsa
2 cups fresh pineapple chunks
2 tablespoons chopped pickled jalapeno
juice of 1 lime
1/3 cups fresh cilantro, chopped
sea salt

For Serving
mashed avocado
pickled jalapeno pineapple salsa
crumbled cotija cheese or queso fresco
shredded lettuce
Directions:
Directions:
Pressure Cooker:
In the pressure cooker pot, combine the olive oil, steak, garlic, onion, paprika, chili powder and a large pinch of salt and pepper. Massage the seasoning into the steak with your hands until evenly distributed, 3 to 5 minutes. Add the orange and lime juices.
Lock the lid in place and cook on high pressure for 10 minutes. Quick or natural release, then open when the pressure subsides. Remove the steak from the pressure cooker and let it rest on a cutting board for 15 minutes. Using two forks, shred the meat, return it to the pot, add the cilantro and toss to combine.
To serve, spread each tostada well with avocado and top with the meat, salsa, cheese and lettuce.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Feel free to use meat for a burrito, rice bowl or taco.

 

 

 

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