Mystery Box Steak Tostada with Squash Apple Peach Taquito
Justin gave me a whole bunch of ingredients today for Mystery Box Dinner #3. There is enough leftover from tonight's meal to have a decent dinner tomorrow, too.
I combined the tomatillos, half the can of mild chiles, lemon juice, vinegar, salt, and a tiny bit of the habanero chili to make salsa verde.
The pinto beans got smashed with some diced mild green chili, oil, and spices to become refried beans.
Today, I received fresh Brussels sprouts, green beans, beef top round steaks, pork ribs, corn tortillas, dill gherkin pickles, a chunk of banana squash, basmati rice, canned whole mild chiles, canned whole tomatillos, prosciutto, pancetta, fontina cheese, goat's milk cheese, pinto beans, and red kidney beans.
I raided the fridge and pantry for vegetable oil, lemon, white wine vinegar, a habanero chili pepper, mayonnaise, lettuce, sour cream, salsa, chicken bouillon, a green apple, agave nectar, a peach, and herbs and spices.
The basmati rice, combined with chicken bouillon, salsa, and water to become Spanish rice.
I smeared the steaks with a spiced mayonnaise, then grilled them quickly. To serve, the steaks were sliced thinly.
I fried some tortillas to crisp them up for the tostada base.
To plate the meal, I started with a bed of Spanish rice. I smeared the refried beans on a tostada, topped it with sliced beef, crumbled goat's cheese, lettuce, sour cream and salsa verde. I also added salsa verde to the plate surrounding the rice base.
Also, the banana squash went in the oven to roast. Then after peeling and cubing, I combined it with diced apple, diced peach, lemon juice, agave nectar, and cinnamon. This was rolled into a corn tortilla and fried into a dessert taquito. It was topped with cinnamon sugar and whipped cream.