Tostadas are a delicious but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.

Poke tortillas with a fork all over, 10 times for each tortilla on both sides.

Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas.

Toast in hot oven until browned and crispy, 5-7 minutes.

Carefully remove from oven. Set aside.

While tortillas toast, continue recipe.

Stem and coarsely chop cilantro.

Stem poblano, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Pat steak strips dry. Coarsely chop, then separate pieces.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add corn, poblanos (to taste), and a pinch of salt and pepper to hot pan. Stir often until vegetables are lightly charred and tender, 5-7 minutes.

Transfer vegetables to a plate. Wipe pan clean and keep over medium-high heat.

Add 1 tsp. olive oil, steak strips, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Add vegetables, taco seasoning, and half the cilantro (reserve remaining for garnish). Stir often until combined, 1-2 minutes.

Remove from burner. Rest, 3 minutes.

Evenly top each tortilla with steak strip mixture (to taste), then cheese.

Bake in hot oven until cheese is melted, 1-2 minutes.

While tostadas bake, in a mixing bowl, combine sour cream, 1 tsp. water, a pinch of salt, and lemon juice. Set aside.

Carefully remove sheet from oven.

Plate dish as pictured on front of card, topping tostadas with crema and remaining cilantro. Bon appétit!