Black Bean, Grilled Flank Steak and Guacamole Tostada Stack

Cinco de Mayo Recipes 1998

Recipe Scaling Help

When scaling a recipe for size, there are some components that need to be considered. Scaling may not have a desired result for all recipes. Below are some general tips for sizing or scaling recipes:

1. Prep Time, Cook Time and Total Time: The time provided with the recipe will not be scaled with the recipe since time for preparation or cooking can vary depending on how far you scale the recipe. For recipes that you scale up, start with the provided cooking time and watch for the desired results. For recipes that you scale down, cooking time may be less than specified in the original recipe.

2. Cooking Temperature: It is best to start with the provided cooking temperature and watch for the desired results. If your dish needs to meet a desired cooking temperature, please watch for that as well.

3. Adding Seasonings to taste: Start by adding "to taste" seasoning in small amounts increasing slowly for best results until you reach the taste you desire. Scaling Exceptions: Scaling will not work for all recipes. Baked items requiring yeast, recipes containing a single large item such as a whole chicken or a delicate pastry recipe may not have a desired result if drastically scaled. Rather than preparing one large pastry for a party, consider making several to the size of the original recipe; this may have a more desired result.

Measurements and Conversion Table

TSP.	TBSP.	CUPS	FLUID OZ	MILLILITERS	OTHER
1/4 tsp.				1 ml
1/2 tsp.				2 ml
3/4 tsp.	1/4 Tbsp.			4 ml
1 tsp.	1/3 Tbsp.			5 ml
3 tsp.	1 Tbsp.	1/16 cup	1/2 oz	15 ml
6 tsp.	2 Tbsp.	1/8 cup	1 oz	30 ml
			1 1/2 oz	44 ml	1 jigger
12 tsp.	4 Tbsp.	1/4 cup	2 oz	60 ml
16 tsp.	5 1/3 Tbsp.	1/3 cup	2 1/2 oz	75 ml
18 tsp.	6 Tbsp.	3/8 cup	3 oz	90 ml
24 tsp.	8 Tbsp.	1/2 cup	4 oz	118 ml	1/4 pint
32 tsp.	10 2/3 Tbsp.	2/3 cup	5 oz	158 ml
36 tsp.	12 Tbsp.	3/4 cup	6 oz	177 ml
48 tsp.	16 Tbsp.	1 cup	8 oz	237 ml	1/2 pint
		1 1/2 cups	12 oz	355 ml
		2 cups	16 oz	473 ml	1 pint
		3 cups	24 oz	710 ml	1 1/2 pints
			25.6 oz	757 ml	1 fifth
		4 cups	32 oz	946 ml	1 quart or 1 liter
		8 cups	64 oz		2 quarts
		16 cups	128 oz		1 gallon

Recipe Categories: Entreé

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Recipe provided by the California Avocado Commission

Ingredients:

8 8 8six-inch corn tortillas
4 4 4six-inch blue corn tortillas
Vegetable oil, as needed
12 12 12oz. OUNCE_USVolume flank steak
1 1 1cup CUP_USVolumeshredded Monterey Jack cheese
1 1 1cup CUP_USVolumecooked black beans, drained
¹/₂ 0.5 0.5cup CUP_USVolumesour cream
1 1 1cup CUP_USVolumeGuacamole (recipe follows)
¹/₄ 0.25 0.25cup CUP_USVolumediced tomatillo
2 2 2Tbsp. TABLESPOON_USVolumechopped jalapeno pepper
¹/₄ 0.25 0.25cup CUP_USVolumechopped onion
¹/₄ 0.25 0.25cup CUP_USVolumechopped tomato
1 1 1California avocado, seeded, peeled and sliced

Instructions:

Fry tortillas in hot oil until crisp; reserve on paper towel.
Grill flank steak and cut in thin slices across the grain.
Layer 3 ounces of flank steak and 1/4 cup shredded cheeses on one corn tortilla; top with blue corn tortilla.
Cover blue corn tortilla with ¼ cup black beans and 2 tablespoons sour cream; cover with the final corn tortilla.
Spread 1/4 cup guacamole on top and garnish with tomatillo, jalapeno pepper, onion, tomato and avocado slices.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Black Bean, Grilled Flank Steak and Guacamole Tostada Stack