Saturday I had a tostada Bar for 24 people as part of the bar I made a big
bowl of Pico De Gallo, Basically a mix of onion, tomato, chili peppers (
used Jalapeno) and cilantro, all dressed with a little salt and some lime
juice.

Sunday there was 2 large (2.7+ pound) London Broil pieces I needed to use.
Hmmmmm.

Cut the meat unto stew chunks and browned in very hot cast iron Dutch oven
(less splatter). Then put them into a crock pot.
Sautéed an onion then looked at the Pick de Gallo bowl and drained the
liquid into the crock pot then added the solids to the Dutch oven to sauté
until golden.

Deglazed the Dutch oven with about a pint of beef stock and into the crock
pot with a small can of tomato paste. Used some frozen mixed vegetables and
about 1/2 package of frozen corn. Nothing unusual so far.

Ended up adding several crumpled up commercial tostada (flat) shells to act
as a thickener.

The slight bite of the jalapeño along with the flavor of the (melted)
tostada shells as a thickener went very well together. Kind of a tortilla
stew. Next time a few shots of tequila. (For me and the stew)

Dimitri