Tostadas with beef in tomato-chili sauce Recipe
Crispy tostadas with aromatic ground beef in a tomato-chili sauce make a great snack for a get-together with friends. In Mexico these small, richly topped “little plates” made from tortillas are often served in bars as something between dinner and a snack. The combination of a crunchy base, juicy meat, and fresh toppings is a bit like open-faced sandwiches – just in a Mexican version.
These beef tostadas bring together everything that’s best about Mexican bar food: a crispy tortilla, juicy, spicy meat, and fresh, cooling toppings on top. The tomato-chili sauce with cumin coats the ground beef, creating a rich, slightly spicy filling that contrasts with the creamy sour cream and crunchy lettuce. It’s a bit like open-faced sandwiches, but with more intense flavor and a much bigger “wow” effect when they arrive at the table as small, colorful “plates.”
Chef's tips
The key is to dry out the tortillas properly in the oven – if they stay even slightly soft, they’ll quickly go soggy under the meat and will be hard to pick up by hand. Fry the beef over fairly high heat, breaking up any clumps thoroughly, and let most of the liquid evaporate before adding the tomatoes – this way the filling will be hearty, not watery. Assemble the tostadas just before serving and don’t go overboard with the amount of sauce, because the taller the “tower,” the more likely it is that everything will end up on the plate instead of in your mouth.
How to serve
Tostadas are perfect for a game night with friends – you can hold one in one hand and roll the dice with the other. Serve them with a bowl of salsa verde or red salsa, extra shredded cabbage or lettuce, and lime wedges for squeezing over just before eating. To drink, light beer, a michelada, or homemade lime lemonade with a pinch of chili in the glass for those who like it hot all work well.
Ingredients
- corn tortilla - 12 piece
- beef - 500 g
- onion - 1 piece
- garlic - 3 clove
- canned tomatoes - 400 g
- chili powder - 1 teaspoon
- cumin - 1 teaspoon
- lettuce - 0.5 head
- tomatoes - 2 piece
- sour cream - 150 g
- cheese - 120 g
- vegetable oil - 4 tablespoon
- salt
- black pepper
Preparation
- Preheat the oven to 190°C (top and bottom heat). Brush the tortillas lightly with oil on both sides (about 2 tablespoons for all of them), arrange in a single layer on a baking tray and bake for 8–10 minutes, until dry and crispy. Turn them over halfway through baking.
- Finely dice the onion and chop the garlic. Shred the lettuce into thin strips and dice the tomatoes.
- Heat 2 tablespoons of oil in a large pan over medium heat. Add the onion and fry for 4–5 minutes, until softened and slightly translucent but not browned.
- Add the garlic and fry for 1 more minute, stirring.
- Add the ground beef, break it up with a spatula and fry for 7–8 minutes, until completely browned and no longer raw. If a lot of liquid appears, cook a bit longer until most of it evaporates.
- Add the cumin, chili powder, a pinch of salt and pepper, stir and fry for 1 minute to toast the spices.
- Pour in the canned tomatoes, stir and simmer over low heat for 8–10 minutes, until the sauce thickens slightly. Taste and season with more salt and pepper if needed.
- Top each crispy tortilla with a portion of hot beef in sauce, sprinkle with grated cheese, add a handful of lettuce, some tomato and a dollop of sour cream.
- Serve immediately, before the tortilla softens from the sauce.
Storage
Store the meat and toppings separately in the fridge and keep the tortillas in an airtight container at room temperature. Assemble fresh tostadas just before eating so they stay crispy.
