|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Beef and Cheese Volcano |
|
Serves: 4 Print this Recipe(Volcán con Carne) Category: Beef Mexico City might be called the restaurant "capital" of the country, with foods from every region of Mexico and many foreign countries represented. This activity on the restaurant scene has brought an increased focus on quality foods and special presentations. El Farolito is a restaurant with several lively locations in the capital city, and I especially liked its modern twist on a beef tostada (served on a fried tortilla) made to suggest an erupting volcano. Oil for frying 4 (6- to 7-inch) corn tortillas Salsa of choice, purchased or homemade Classic Guacamole or purchased 4 (6 ounce) beef tenderloin steaks or New York strip steaks, 3/4-inch thick 1 teaspoon salt, or to taste Freshly ground pepper, to taste 1 large white onion, halved lengthwise and thinly sliced 1 cup shredded manchego or Monterey Jack cheese 6 to 8 sprigs cilantro 1. Preheat oven to 400°. In a heavy skillet, heat oil to a depth of about 1/2 inch until the oil shimmers. Fry the tortillas, 1 at a time, until crisp and light brown on both sides. Drain on paper towels. (The tostadas can be fried up to 2 days ahead. Cool, then store in a cupboard in a sealed plastic bag.) 2. Prepare the salsa and guacamole, if using homemade. Then, pour off all but about 1 tablespoon of the tortilla-frying oil in the skillet, and heat until hot. Fry the steaks about 4 minutes per side or until browned on the outside and still pink and juicy inside, for medium-rare, or adjust time for desired doneness. Season with 1/2 teaspoon of the salt and a bit of pepper. Remove to a cutting board and let stand 5 minutes. 3. In the same skillet, cook the onion, stirring, until limp but not soft, 4 to 5 minutes. Season with the remaining salt. Reserve in the pan. Cut the steaks into bite size pieces. Toss with the onion. 4. Place the crisp tortillas on a large baking sheet. Mound the steak and onion equally in the center of each tortilla, and put 1/4 of the cheese on top of each mound. Put in preheated oven until the cheese is melted, 3 to 5 minutes. Using a large wide spatula, transfer each tostada to the center of each of 4 large serving plates. Surround the tostadas with a few snipped sprigs of cilantro or parsley. Put a tiny bit of red salsa on the top of each tostada. Serve at once, accompanied by condiment bowls of salsa and guacamole to be added at the table. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Shredded Beef with Onion and Tomatoes Mexican Dried Beef Tequila-Lime Flank Steak with Pickled Red Onions Flank Steak with Mushrooms and Green Chile Strips Flank Steak with Tomatillo and Sweet Pepper Salsa Skirt Steak, Guadalajara Style Chuck Steak with Chihuahua Chile Salsa Pan-Broiled Steak with Onions and Chipotle Beef Tenderloin Steaks, Yucatán Style Beef Fillet Strips in Onion Sauce Beef Fillet Strips with Tomatoes, Peppers, and Onions Beef and Cheese Volcano Grilled Beef, Sonoran Style, with Onions and Chile Strips Beef Steaks with Red Chile and Wine Sauce Steak with Avocado Butter and Mango Salsa Steak with Tomato and Chili Sauce Steak with Cascabel Chile and Lime Rib Steaks with Ancho Chile-Red Pepper Cream Sauce Steak with Red Chiles Steak, Yucatán Style, with Green Seasoning Paste Beef Tenderloin, Huasteca Style Oven-Barbecued Beef Beef Short Ribs Boiled Rump Roast Beef, Vegetable, and Red Chile Stew Durango Beef Stew Mexican Meatloaf with Ranchera Sauce Basic Shredded Pork Crisp Shredded Pork Minced Spicy Pork Ground Pork Patties Mexican Pork Sausage Pork Chops with Lime Butter Pork Chops with Poblano Chile Sauce Yucatán Grilled Pork Steak Barbecued Pork Steak Marinated in Red Chile Paste Baby Back Ribs with Tamarind Crisp Pork Tidbits Grilled or Spit-Roasted Pork Pork in Guajillo Chile Sauce with Avocado Pork Loin Roast with Red Onion Sauce Pork Roast with Plantains and Tangerines Pork Roast with Peanut Mole Pork Shank, Yucatán Style Pork Tenderloin with Red Sesame Seed Sauce Pork Tenderloin with Serrano Chile Cream Sauce Pork Stew from Puebla Pork and Vegetables in Yellow Mole with Masa Dumplings Pork and Green Chiles Pork in Tomatillo Sauce Pork Stew with Poblano Chiles and Corn Pork "Tablecloth Stainer" Pork, Vegetable, and Chile Stew Pork with Black Beans and Chipotle Chiles Pork Stew with Pineapple Wedding Pork in Red Chile Sauce Pork in Tomato Sauce with Diced Zucchini Purslane with Pork Lamb Steaks with Chili Rub Lamb Stew, Yucatán Style Leg of Lamb in Chile Sauce Butterflied Leg of Lamb with Fiery Cilantro-Mint Sauce Oven-Roasted Lamb, Monterrey Style Lamb Shanks in Ancho Chile and Red Wine Sauce Lamb in Chile Broth Lamb in Red Chile Stew Lamb in Red Chile with Potatoes and Zucchini Breaded Veal Cutlet Veal in Sweet Red Pepper Sauce Veal Stew in Red Pumpkin Seed Sauce Liver with Onions, Raisins, and Jalapeños Beef or Veal Tongue in Vinaigrette Beef or Veal Tongue with Almond Sauce * Meats |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
