Dos Bandidos Beef Fajita Nachos
pound skirt steak
1 bottle (12 ounces) citrus-based meat marinade
3/4 cup mashed refried beans (about)
5 tostada shells (see note)
3 ounces grated Monterey jack cheese
1 cup shredded iceberg lettuce
1/2 cup sour cream
1/2 cup pico de gallo
1/2 cup jalapenos, chopped and drained
1/2 cup guacamole
The night before you want to make this dish, combine steak with marinade and
refrigerate overnight, turning regularly.
To prepare: Remove meat from marinade and discard marinade. Grill to desired
doneness, then cut into 20 cubes.
Thinly and evenly spread beans over tostada shells. Divide cheese over shells.
Set tostada shells on a cookie sheet and set under broiler just until cheese
melts, 30 to 60 seconds. Remove from heat then cut each tostada shell into four
even wedges using a pizza cutter.
Set tostada pieces around the rim of a large serving platter, topping each piece
with a cube of the meat. Be sure to set meat on tostada pieces with grill marks
facing up. In the center of the platter set lettuce, sour cream, pico de gallo,
jalapenos and guacamole. Makes about 4 appetizer servings.
Notes: Tostada shells should measure about 6 inches and be deep-fried until
crisp. They can be purchased already fried at Mexican and specialty food stores.
This dish can also be made with marinated chicken or a combination of the beef