4 tortillas (6 inch works best)
1 cup shredded Manchego cheese
1 flank steak from yesterday
2 cups mushrooms from yesterday
1-10 oz package of from corn kernals, thawed and drained
4 scallions, sliced thin
salt and pepper, to taste
1/2 cup sour cream or cream fraiche (available at Martin's Cheese Shoppe)
1/4 cup chopped cilantro
2 tbsp fresh lime juice +lime wedges to garnish
Preheat oven to 475*F. Warm tortillas in oven by placing on a foil-lined baking sheet. Sprinkle with cheese and bake 4-6 minutes, or until edges are golden. In a bowl, toss together steak, mushrooms, corn and scallions and season with salt and pepper. Top tortillas with this mixture and bake until warmed; 6-8 minutes.
Combine sour cream or creme fraiche with cilantro and lime juice and season with salt and pepper. To place, serve tostadas topped with cilantro sour cream and garnish with more cilantro and lime wedges.
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