Flavorful flat-iron steak tostadas with roasted poblano, avocado & serrano crema topped with spicy tomatoes, queso fresco, thinly sliced onion & cilantro. Used Spice Tribe California Love All Purpose Chile Blend – so fresh, so perfect for #tacotuesday.

Ingredients

• 1 lb flat-iron steak
• 1 tsp salt
• 1 1/2 tsp California Love All Purpose Chile Blend
• 1 tbsp neutral oil

CREMA

• 1 medium poblano pepper
• 2 cloves garlic
• 1 medium avocado
• 2 tbsp sour cream
• 1 serrano pepper, chopped
• Zest and juice of 2 limes
• 1/2 tsp cumin powder
• 1/4 cup chopped cilantro
• Salt to taste

TOSTADA SHELLS

• 8 corn tortillas
• Neutral oil for frying

TOPPINGS

• 5 cups sliced cherry tomatoes seasoned with salt, California Love & pepper to taste
• 1/4 cup finely sliced white onion
• 1/2 cup crumbled queso fresco
• Optional to serve: fresh cilantro, sliced serrano pepper, lime wedges, cold beer

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Directions

CREMA (can be made up to one day ahead)

1. Preheat oven to 400°F. Drizzle poblano + garlic with a little oil and roast for 15-20 minutes
2. Peel skin & remove seeds. Combine with other ingredients in a food processor & pulse until smooth.

STEAK

1. Rub flat-iron steak with oil, salt + California Love chile blend.
2. Cover and set aside for minimum 30 minutes at room temperature.
3. Preheat a griddle pan to high (400°F), sear steak on both sides for 5-7 minutes per side until the internal temp is 130°F (medium rare). Remove from heat to rest.
4. Fry corn tortillas in oil over medium heat until golden right before serving. Drain on a paper towel
5. Top with crema, sliced steak and other toppings. Serve!