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Bison Tostadas

Bison Tostado-055_V2.jpg

Ingredients

 

Coffee Marinated Steaks:

  • 1 cup (250 mL) strong brewed coffee, cold

  • 1/4 cup (60 mL) olive oil

  • 2 tbsp (30 mL) cider vinegar

  • 2 tbsp (30 mL) brown sugar

  • 2 tbsp (30 mL) Worcestershire sauce

  • 1 tbsp (15 mL) ancho chili powder

  • 1 tsp (5 mL) ground cumin

  • 1 tsp (5 mL) each salt and pepper

  • 4 Noble Premium Bison Inside Round Steaks or Noble Premium Bison Top Sirloin Steaks (2 lb/908 g)

 

Quick Pickled Red Onions:

  • 1 small red onion, thinly sliced 

  • 2/3 cup (150 mL) cider vinegar

  • 1/2 tsp (2 mL) each salt and granulated sugar

 

Refried Beans:

  • 1 tbsp (15 mL) olive oil

  • 2 slices bacon, chopped

  • 2 cloves garlic, minced

  • 1/2 tsp (2 mL) ground cumin

  • 1/2 tsp (2 mL) dried oregano

  • 1 can (398 mL) black beans, drained and rinsed

 

Tostadas:

  • Canola oil, for frying 

  • 8 corn tortillas

  • 1 ripe avocado, halved, pitted, peeled and sliced 

  • 1 jalapeño pepper, thinly sliced

  • 1/3 cup (75 mL) crumbled queso fresco, or feta

  • 1/4 cup (60 mL) loosely packed cilantro leaves

  • 4 lime wedges, for serving

 

Lime Crema:

  • 1/2 cup (125 mL) sour cream

  • 2 tbsp (30 mL) lime juice

  • 1/2 tsp (2 mL) salt 

 

PREP TIME: 25 min | COOK TIME: 30 min
TOTAL TIME: 55 min (+ marinating time)
SERVES: 4

Noble Premium Bison steaks are marinated in coffee and spices for a bison and refried bean tostada that is jam-packed with tasty flavours.

Directions

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  1. Coffee Marinated Steaks: In shallow dish, stir together coffee, oil, vinegar, sugar, Worcestershire sauce, chili powder, cumin, salt and pepper; add steaks, tossing to coat. Cover and refrigerate for at least 4 hours or up to overnight. 

  2. Quick Pickled Red Onions: Place red onion slices in medium-size Mason jar. In small saucepan set over high heat, combine vinegar, salt and sugar; bring to boil. Pour over red onion slices; let stand at room temperature for about 30 minutes or until pickled. Refrigerate; drain well before serving. 

  3. Refried Beans: Heat oil in skillet set over medium heat; cook bacon for 3 to 5 minutesor until crispy around edges. Stir in garlic, cumin and oregano; cook for 1 minute. Stir in beans; cook for 2 to 3 minutesor until well coated. Stir in 1/2 cup (125 mL) water; cook for about 5 minutes or until most of the liquid evaporates and beans are heated through. Mash with potato masher. 

  4. Tostadas: Pour enough oil into large skillet to come 1/2 inch (1 cm) up side; heat over medium-heat. Working in 4 batches, fry tortillas for 2 to 3 minutes or until golden brown and crisp; drain on paper towel–lined baking sheet. 

  5. Lime Crema: Stir together sour cream, lime juice and salt until well combined. 

  6. Just before serving, preheat grill to medium-high heat; grease grate well. Remove steaks from marinade, shaking off any excess. Discard marinade. Grill steaks for 4 to 5 minutes per sidefor medium-rare or until cooked as desired. Let rest for 10 minutes before slicing.

  7. Top each tostada with refried beans, avocado, steak, jalapeño and pickled red onions. Drizzle with crema. Sprinkle queso fresco (or feta) and cilantro over top. Serve with lime wedges.

 

Tips

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  • Add shredded cabbage or lettuce to tostadas if desired. 

 

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