1 pound Tri-Tip Wagyu Sirloin (trimmed and excess fat removed)
4 ounces citrus marinade (recipe follows)
8-10 corn tortillas
1 cup refried beans
2 cups finely shredded romaine hearts
1 cup diced tomato
½ cup fine sliced fresh jalapeño
1 cup crumbled queso fresco
lime wedges
sour cream
Citrus Marinade (yields 2 cups)
¼ cup canola oil
¼ cup minced garlic
½ cup diced red onion
¾ cup diced jalapeño (seeded)
½ cup fresh squeezed lemon juice
½ cup fresh squeezed lime juice
1 ½ cups orange juice
4 teaspoons cumin
4 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons sugar
Instructions
For the marinade, heat oil in saucepot over medium-high heat.
Add onion, garlic, and jalapeños and cook until slightly browned.
Add juices and seasonings and bring to a boil.
Reduce to a simmer and cook for 10 minutes to allow to reduce slightly.
Place marinade in blender and blend until smooth.
Pour marinade in a heat proof bowl and place in fridge to allow to cool before using.
You can store leftover marinade in fridge up to a week. This marinade can also be used as a sauce for topping tostada or any cooked meats.
For the meat, cut Tri-Tip into smaller manageable pieces, perhaps 8-10 ounce steaks.
Place trimmed Tri-Tip and marinade in plastic bag.
Push as much air out of bag as possible before sealing.
Mix Tri-Tip with marinade in bag to make sure it is fully coated.
Allow to marinate in fridge for at least 1 hour or up to 8 before removing from bag.
While Tri-Tip is marinating, fill small skillet with half inch of canola oil and heat to 350°F.
Cook corn tortillas until golden brown on each side, flipping occasionally for even cooking.
Remove tortillas when cooked and drain on a paper towel-lined plate.
Allow them to cool and set aside until needed.
To cook meat, dab excess marinade from outside of steak.
Heat cast iron skillet or skillet of choice to medium-high heat with 2 tablespoons canola oil.
Season beef with Kosher salt on both sides and place in heated skillet.
Sear on each side for approximately 4-5 minutes or until you have a nice crust on both sides.
Finish in 400°F oven for 6 minutes to finish cooking to temperature, medium rare.
Remove from oven and allow to rest for 5 minutes before slicing.
Slice beef about 1/8 inch thick and start building tostadas.
Spread beans on crispy tostada shell and top with 3 slices beef. Note: Refried beans can be homemade or store bought if you prefer.
Top beef with shredded lettuce, tomatoes, jalapeños and queso fresco.
Continue this process until all shells are done.
Serve with a side of sour cream and lime wedges for added freshness.
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