Grilled Skirt Steak Tostadas

Ingredients

Tostadas

• 1 teaspoon chipotle pepper paste
• 1 teaspoon Mexican chili powder, divided
• 1/2 teaspoon Mexican oregano
• 1 1/2 teaspoons fine salt, divided
• 1/4 teaspoon cayenne pepper
• 3 tablespoons Blue Plate®️ Mayonnaise
• 1 1/2 pounds skirt steak
• 6 corn tostada shells
• 1 cup refried beans
• 2 cups romaine lettuce, shredded
• 1 cup Monterey Jack cheese, shredded

Avocado Salsa

• 1 medium tomato, seeded and diced
• 1/2 ripe avocado, diced
• 1 tablespoon lime juice
• 1 tablespoon cilantro, chopped

Tequila Cilantro Sauce

• 3 tablespoons Blue Plate®️ Mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons finely chopped cilantro
• 2 tablespoons tequila
• 1 to 2 teaspoons fresh lime juice
• Salt, to taste
• Cayenne pepper, to taste

Directions

1. Cook Skirt Steak: Combine chipotle paste, 1/2 teaspoon Mexican chili powder, oregano, 1 teaspoon salt, cayenne pepper and mayonnaise and mix well. Rub the steak with the mixture; let stand at room temperature for 30 minutes and up to overnight covered in the refrigerator.
2. Preheat a grill or grill pan over medium-high heat and rub grill or pan with olive oil. When hot, add the skirt steak and cook for 2 to 3 minutes per side or until caramelized and barely pink in the middle. Transfer to a platter to keep warm.
3. Make Salsa: Combine the tomato, avocado, lime juice, cilantro, the remaining 1/2 teaspoon of Mexican chili powder and the remaining 1/2 teaspoon of salt and mix well; set aside.
4. Make Tequila Cilantro Sauce: Combine mayonnaise, sour cream, cilantro, tequila, lime juice, salt and cayenne pepper in a small bowl and whisk until smooth.
5. Heat the refried beans in a small saucepan over medium-low heat.
6. Assemble Tostadas: Layer each tostada shell with refried beans, skirt steak, shredded lettuce, Avocado Salsa and cheese. Drizzle Tequila Cilantro Sauce on top and serve.