I’ve made and eaten beef tostadas working in my family’s Mexican Restaurant over 30 years ago and I know the secret to a great tostada. Today I will share that secret with you and show you how to make the best tostada ever. You think taco Tuesday is something to look forward to, I think it’s time we start calling it Tostada Tuesday and Thursday!
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Beef Tostada Recipe
Ah, the humble tostada. With its crispy shell and layers of delightful fillings. This particular Beef Tostada recipe is a celebration of textures and flavors, showcasing the freshness of organic ingredients and the richness of classic Mexican spices. From the crunch of the corn or quinoa tortilla to the creaminess of avocados and sour cream, to the special dressing that ties all the flavors together. Each bite is a fiesta on its own. Whether you’re new to the world of tostadas or a seasoned pro, this recipe guarantees a culinary journey that is nothing short of extraordinary. Prepare to be amazed, as this is not just any Beef Tostada – it’s the ultimate flavor-packed experience. So, roll up those sleeves, gather your ingredients, and let’s get cooking!
Ingredients:
4 corn tortillas or Quinoa tortillas
Avocado oil, enough to fill a medium frying pan about ½ inch deep
1 large tomato, cut into bite-size chunks
½ lb. cheddar cheese, grated
1 head of organic romaine lettuce, rinsed, drained and chopped
2 medium avocados, sliced, drizzled with lime juice and sprinkled with salt
¾ cup sour cream in a squeeze bottle
1 jar tomatillo sauce
1 can of Siete refried black beans
1 lime
Making Tostada Shells
Fill a medium frying pan with enough avocado oil ½ inch deep. Heat this over medium heat until the temperature reaches 350 degrees F. To test, place the tip of the tortilla into the oil and if it really bubbles up then the oil is hot enough. Lay the tortilla in the oil and use tongs to turn it over every 5 seconds until it stops bubbling. That’s how you know it’s done. Remove the tortillas with tongs and let the oil drain off and place it on a paper towel covered plate to cool.
Dressing:
½ cup olive oil, can substitute avocado oil
½ cup apple cider vinegar
¼ tsp. Salt
½ tsp or more of garlic powder
¼ tsp. Ground pepper
Directions:
Place all the above ingredients into a blender and mix until creamy smooth. Pour into a small mason jar.
Ground Beef Mixture
Ingredients:
1 lb organic ground beef
½ large yellow onion, diced
1 tsp. Paprika
1 tsp. Ancho chile powder
1 tsp. Garlic powder
¾ tsp. Salt
1 tsp. Dried oregano
1 can (14oz) diced fire roasted tomatoes
1 cup of whole corn
¼ cup water
Directions:
Brown the ground beef in a large skillet over medium high heat. Add the onion and continue to cook until the ground beef is done and no longer pink. If you have excess fat in the pan you can drain it off. I didn’t so I continued to add the spices and the tomato, corn and the water. Stir and simmer for 10 minutes.
Place the beans into a saucepan over medium heat. Add about 1 tbsp. of lime juice and stir periodically until the beans are hot. That’s it for this brand.
Now we are ready to assemble. Place a layer of beans on your desired tostada shell. I like the quinoa tortilla best. Then layer in some of that beef mixture followed by a sprinkle of cheese.
Add a handful of lettuce on top and then several spoonfuls of the special dressing. Follow that with a few spoonfuls of tomatillo sauce.
Next comes a drizzle of sour cream and a few slices of avocado. Add some tomato chunks, another sprinkle of cheese and a drizzle of, you guessed it, more dressing. It really ties everything together! Eat immediately, it’s so good!
Thanks for watching and sharing!
Rockin Robin
P.S. I’m hoping that everyone gets to try this recipe so please share this video. Here is the link: https://youtu.be/6cZfxXLZMks
Disclaimer:
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~ RR
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