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Ritas & Fajitas Tostada with Street Corn + Guacamole
Rated 5.0 stars by 1 users
Author:
Blues Hog
Your new favorite bite size snack! Whether you're celebrating Cinco De Mayo or looking for a new recipe, you can't go wrong with this fast & easy dish!
Ingredients
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1 lb. Wagyu Flat Iron Steak cut into ½ inch cubes (We choose Marble Ridge Farms!)
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2 oz. Blues Hog Ritas & Fajitas Seasoning
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1 cup All Purpose Flour
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12, 6 inch flour or corn tortillas cut into wedges
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32 oz. Vegetable oil for Small fryer (Preheat to 350℉)
For Street Corn Salad:
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4 ears fresh corn on the cob (husked)
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Olive oil for brushing
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1 ½ tbsp. Mayonnaise
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1 tsp. Garlic, minced
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1 lime Zest and Juice
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⅓ cup Scallions chopped
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¼ cup Cotija cheese, crumbled
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¼ cup Cilantro, Chopped
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1 Jalapeño Diced (Leave in the seeds for more heat)
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2 tsp. Blues Hog Ritas & Fajitas Seasoning
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1 tsp. Blues Hog Cajun Bayou Seasoning
For Guacamole:
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2 Avocados, Halved, Seeded & Peeled
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1 Lime, Juiced
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2 tsp. Blues Hog Ritas & Fajitas Seasoning
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2 tsp. Blues Hog Bold & Beefy Seasoning
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½ Small red onion, diced
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½ Jalapeño, Diced and Seeded
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1 tbsp. Cilantro, chopped
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2 tsp. Garlic, chopped
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Salt & Black Pepper, to taste
Directions
For Street Corn Salad:
Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side or until char marks form. Remove from the grill, cut off the cob, and set aside.
In a large bowl combine the mayo, garlic, lime zest and juice. Combine corn, scallions, cheese, cilantro, jalapeño, and Blues Hog seasonings. Fold the two bowls together, taste to check the seasoning and set aside in refrigerator.
For Guacamole:
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Using a potato masher, add the Blues Hog Seasoning and then mash. Then fold in the onion, jalapeño, cilantro, and garlic. Ready to serve!
Putting it all together:
Cut the tortillas into 1/6 wedges. Fry until crisp and set aside. Cut the beef into ½ inch cubes and roll in the seasoning and then coat in flour. Fry for about 1 to 2 minutes until cooked to medium and set to the side.
Put Put the street corn salad and guacamole half and half on the fried tortillas and then put the beef cube in the middle and garnish with cotija cheese sprinkles.