- 5 tablespoons olive oil or vegetable oil
- 1/2 cup chopped yellow onions
- 2 teaspoons minced fresh seeded jalapeno
- 2 teaspoons minced garlic
- Two 14.5-ounce cans black beans
- 1/2 cup plus 2 tablespoons chopped cilantro leaves, plus sprigs for garnish
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 pound flank steak
- 2 tablespoons Emeril's Southwest Essence
- 1 roasted poblano pepper, peeled, seeded, and julienned
- 1 roasted ancho pepper, peeled, seeded and julienned
- 1 roasted jalapeno, peeled, seeded, and minced
- 1 roasted yellow pepper, peeled, seeded, and julienned
- 1 roasted red pepper, peeled, seeded, and julienned
- 1/2 small red onion, julienned
- 3 tablespoons fresh lemon juice
- 3 tablespoons fresh lime juice
- 8 large corn tortillas, covered with a damp cloth
- Vegetable oil, for frying
- 1 cup grated Pepper Jack or Monterey Jack cheese
- 1 cup sour cream
- 2 tablespoons tequila, optional
In a saucepan, heat 2 tablespoons of the olive oil over medium-high heat. Saute the onions for 1 minute. Add the jalapenos, 1 teaspoon of the minced garlic, black beans, 1/4 cup of the cilantro and the cumin.Cook the beans, uncovered and stirring occasionally, until tender, about 25 minutes or until the beans are tender. Remove from the heat and using a hand-held immersion blender or in batches in a food processor*, puree the beans until smooth. Alternatively, leave the beans whole for a chunkier texture. Season to taste with salt and pepper.
Preheat the grill to medium-high, about 350 degrees F (or preheat a grill pan over medium high heat).
Season the flank steak with 2 tablespoons of the olive oil and the Southwest Essence. Place on the grill and cook for 3 to 4 minutes on each side for medium-rare. Remove from the grill and allow to rest.
In a mixing bowl, combine the roasted peppers, remaining 1 teaspoon minced garlic, the red onions, lemon and lime juices, and 2 tablespoons of the cilantro and mix thoroughly. Adjust the seasoning to taste. Set aside until ready to serve.
Preheat the vegetable oil in a deep-fat-fryer or enough oil to come halfway up the sides of a large pot to 350 degrees F.
Fry the tortillas for 2 to 3 minutes, turning occassionally, until they are golden brown and crispy. Transfer the tortilla to a paper towel lined baking sheet and set aside.
Slice the flank steak into very thin slices, about 1/4-inch thick and set aside. Spoon 2 tablespoons of the black bean puree on the tortilla. Place about 2 ounces of the flank steak and 2 tablespoons of the grated cheese in the center of each tortilla and top with the salsa.
In a small mixing bowl, combine the sour cream, tequila, and remaining 1/4 cup cilantro. Mix well and season lightly with salt and pepper.
Garnish the tostada with the Tequila Cilantro Sour Cream and a sprig of cilantro.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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