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4-6
10 minutes
10 minutes
Toss Carne Picada and sliced onions with half of the oil, seasoning to taste with Adobo and SPG (about 1 tsp each). Allow the meat to marinate for 20 minutes to overnight, removing it to reach room temperature before cooking.
Meanwhile, blend Avocado Crema ingredients in a blender until smooth, reserving half of the cilantro for garnish/serving. Refrigerate until ready to serve.
Set half of the griddle to high heat and the other half to medium-low. Place refried beans in a small pot on the griddle to heat through and warm the tostadas on top of the warming rack or in tin foil.
Drizzle the remaining oil onto the griddle and place Carne Picada and onions to cook, tossing to sear all edges. Season with more Adobo and Blackstone SPG if desired, finishing with the juice of half a lime for the last minute or two of cooking. Cook time will vary based on your desired doneness.
When finished, plate the Carne Picada and layer warmed tostadas with refried beans, Carne Picada, lettuce, tomatoes, Avocado Crema, and a squeeze of lime. Enjoy!
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