Recipe courtesy of Jo Davison
Makes 20 Tostadas
20 corn torillas or boxed tostada shells
1 1/2 lbs of sirloin tip steak, thin sliced
Salt & Pepper
2 large cans of pino beans, rinsed and drained
3 tbls, bacon grease or olive oil
2 1/2 cups of sharp cheddar cheese, shredded
3 ears of fresh corn on the cob
1 avocado, diced
2 Jalapenos, finely diced, ribs and seeds removed
3 tomatoes, diced
1/4 cup onion, finely diced
1 Lime, juiced
Lettuce and sour cream for garnishment
Heat grill on med-high heat, coat ears of corn with olive oil, season with salt and grill until cooked through.
In a large ziplock bag add the steak along with the beer, seal and set aside.
Heat olive oil in a pan and add corn tortillas one at a time cooking until each is crisp. Set aside.