INGREDIENTS

12 each Mission® 6” Yellow Corn Tortillas (06942), fried until crisp    
3 1/2 oz. Ancho Chili Rub, see related recipe    
2 lbs. Skirt steak    
6 cups Lettuce, shredded    
3/4 cup Corn kernels, roasted   
3/4 cup Tomato, small dice    
1 cup Oaxaca cheese, shredded    
2 Tbsp. Oaxaca cheese, shredded    
3/4 cup Chipotle-Lime Crema, see related recipe   

DIRECTIONS

1.) Rub the skirt steak with the Ancho Chile Rub, place in a sealable foodservice bag, and allow to marinate overnight under refrigeration. Grill the steak to medium-rare, or until an instant read thermometer reads 140°F. Allow to rest for 10 minutes before thinly slicing. Hold hot for service.

2.) To assemble one tostada, top a fried tortilla with 2 oz. of sliced skirt steak, ½ cup lettuce, 1 tbsp. roasted corn, 1 tbsp. tomatoes, 1 ½ tbsp. shredded cheese, and 1 tbsp. Chipotle-Lime Crema. Serve immediately.