Sunday evening found us at the Buzz for a great Super Bowl party! What a great place for family and friends to meet and just hang out and watch the game! Cristi and Tom supplied the bulk of the food buffet with brats, sauerkraut, pulled pork, cheese soup with popcorn, chips and dip and cup cakes. (I know I forgot something.) Then beer and wine were also available. The photo to the left is the buffet line.

Robin and I made some pickled cauliflower, string beans and carrot and some Super Bowl Tostados to add to the party. The tostados were different and really added to the menu. Easy to make. Here is the recipe. Enjoy!

Robin’s Super Bowl Tostados

Serves: 24
Oven Temp: 250 ºF

½ lbs Sirloin steak
1 Lime
1 Lemon
1 Orange
Salt and Pepper to taste
16 Los Pericos Tostados, sodium free
8 oz Refried Beans
1 c Mexican Blend Grated Cheese

Sliced Avocado Or Guacamole, Salsa, Pico de Gallo, Pickled Jalapeños, chopped Green Chiles, sliced Black Olives, shredded Lettuce and Sour Cream.

Pound the steak to tenderize and thin. Salt and pepper to taste. Combine the juice of the lime, lemon and orange in a zip lock bag. Place the pounded steak in the bag and marinate for 2 – 8 hours in the refrigerator.

Bring the steak up to room temperature. Sear both sides of the steak and cook to medium rare, about 3 – 5 minutes on each side. Cool to room temperature before cutting. Slice thin and cut each slice into about 1” cubes.

Place 8 tostados on a cookie sheet or jelly roll pan. Spread with refried beans and sprinkle about ⅛ cup of the Mexican cheese on top. Bake in the oven until cheese just melts. (We made two trays of these.)

Cut each tostado into quarters while still warm. They should not break if cut warm. Place a piece of beef on each tostado quarter. Serve on a platter with the embellishments listed above. Enjoy!