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- 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
- 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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