Grilled salpicón tostadas from Asada: The Art of Mexican-Style Grilling (page 57) by Bricia Lopez and Javier Cabral

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kathryn_rlcc9i on April 27, 2026

    Steak cooking times vary depending on the thickness of your cut. Mine were thick and uneven, so took 5-7 min per side to reach medium rare. Added cherry tomatoes, subbed rice vinegar for citrus vinegar & worked well. Good in soft tortillas, taco style.

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