Chef's Quick Tip: Steak Vampiro Tostada

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This week, Chef Hugo from Evarito's Mexican Kitchen & Bar, shows Tina Redwine how to make Steak Vampiro Tostada.

If you have any questions, please email tredwine@news12.com.

Steak Vampiro Tostada     

5 ea. guajillo pepper 

1/4 ea. cinnamon stick Tostadas:

1/2 tsp. cumin 4 ea. Blue corn tortillas

1 tsp. fresh oregano 4 ea. yellow corn tortillas

5 ea. garlic 1/2 cup Oaxacan  cheese 

1/4 ea. onion 2 tbsp Corn oil (or the one that you prefer)

Directions: 

Using a skillet on a medium heat, grill the tortillas slowly drizzle some of the oil until they beginning

to dehydrate and getting hard  and crispy, then add the cheese only on four of them, keep them on

low heat until melts and reserve warm.

Contact: 

Chef Hugo 

Evarito's Mexican Kitchen & Bar

16 N Main St, Norwalk, CT 06854

www.evaritos.com

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