It is Friday night and I have had a long and crazy week. As a cook, the last thing I want is to come home and have to cook dinner. Some days I am just as happy to eat toast for dinner, I kid you not. That is the real life of a cook. I am pretty lucky that my kids have flown the coop and I live alone, so if I want to eat toast, I can do it without guilt.
Most of my life I have been one of those people that dislikes leftovers, but in the last few months of pandemic craziness I have come to appreciate the beauty of having food in the fridge, and food that I can just reheat rather than cook to feed myself a fairly decent - if not glamorous dinner.
So let me tell you about last night… I had little bits of leftover food - a bit of steak, a few spoonfuls of refried beans (I cannot bear to throw out food, even if it’s less than half a serving for anyone), that salsa I always have on hand, corn tortillas and some cheese.
In Mexico, when we make Carne Asada (our version of barbecue), the pit masters always place corn tortillas on the grill to crisp them up. Then they mound cheese on them and once it melts, they top them with chopped steak - these are called volcanes, and they make them for people that do not want to eat a whole steak, or let’s be real, they just taste delicious!
I made a version of those Volcanes last night with my little bits of leftovers. I am partial to corn tortillas, but I have to say, in Monterrey, where flour tortillas are beloved, some people use them instead for these. So go ahead and use what you have. After all, in pandemic times, we just roll with the punches and get creative with what we have on hand.
Next time you find yourself with leftover steak and beans, why don’t you make Volcanes! I am pretty sure you will love them as much as I do. Buen provecho!
Volcanes de Bistec
Grilled Steak Tostadas
Leftover steak (about 1 1/4 cup, minced)
1 tsp vegetable oil
3 corn tortillas
Leftover refried beans (about 1/3 cup)
Shredded Monterey Jack, Havarti, Mozzarella or Oaxaca cheese (about 2/3 cup)
Salsa of your choice
Thinly sliced onion for garnish (about 1/4 cup)
Cilantro leaves for garnish
Sliced avocado or guacamole for garnish (optional)
Place tortillas on griddle over medium low heat and let them crisp up as you flip them every few minutes. They should be completely crispy.
Meanwhile, in medium frying pan, heat oil and cook steak, only to reheat it, no need to get it crispy.
When tortillas are crispy, divide the refried beans among them.
Top with warm steak and then place shredded cheese over steak. Cover griddle (I use the same frying pan, upside down) to melt the cheese.
Once cheese is melted, top with your favourite salsa (or two kinds, as I often do) and garnish with onions and cilantro leaves. If you have avocado, or a bit of guacamole, it makes a great and delicious garnish as well.
Serve and enjoy immediately.
Makes 3 tostadas.