Southwestern Beef Tostada Stacks

12 6″ corn tortillias
1/2 cup sour cream
1 # flank Steak
1/4 rice wine vinegar
2 cloves garlic minced fine
1/4 Dijon Mustard
1 cup Guacamole
1 cup cooked black beans drained
1 cup Shred Jack Cheese
Veggie Oil as needed
1/2 cup chopped plum tomato
1/2 cup onion diced
2 Tbl diced jalapeno
1/2 cup diced tomatillio
1 peeled avocado sliced thin
2 Tbl Papa Jack’s Buffalo Hot Sauce 2011 1st Place Scovie Winner
1 9oz Jar Mojo’s Tapenade 2010 1 st Place Award Winner
1 cup shred lettuce
1/2 cup Feta Cheese

Rub flank steak with Papa Jack’s Buffalo Award Winning Hot Sauce and place in a zip lock bag, add vinegar, garlic and mustard, toss into fridge and marinate for 4 hours
Fry the tortillas in hot veggie oil until they are golden brown and crispy
Drain on paper towels
Grill steak and cut into thin strips cutting across the grain
Layer 1/4 of the flank steak and 1/4 of the cheese onto a tortilla then top with another tortilla
Cover the second tortilla with 1/4 of the beans and 1/4 sour cream and top with another tortilla
Spread 1/4 Guacamole, 1/4 Mojo’s Tapenade, 1/4 Jalapeno, and 1/4 onion top with last tortilla
Pop Tostada Stacks into a 400 degree oven for 4 minutes to warm
Plate your Tostadas and top with sliced avocado. tomatillo, tomato, shred lettuce and Feta Cheese
Serve with a side of Mexican Rice
Enjoy!!!

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