This is one of my favorite recipes and I make it regularly. For those who don’t know tostadas, it’s a flat hard taco but eating it is less messy.
Here is the recipe:
– a little bit of oil for frying
– 1 onion, diced
– 4 garlic cloves, finely diced
– 2 tsp jalapeno, finely diced (remove the seeds if you don’t like it too spicy) you can also use chili flakes
– 450 gr (1 pound) lean ground beef
– 1 cup (250 gr) red kidney beans
– 2 cups chopped tomatoes from a can
– 1 cup beef stock (or half a cube in a cup of water)
– 3 tsp chili powder
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp salt
On the side:
– Sour cream and cilantro
– Salsa sauce
– Shredded cheese
Of course you can put any toppings you like, e.g. lettuce, chopped fresh tomatoes etc.
Finely dice the onion, garlic and jalapeno (if used) and fry for 3-4 minutes or until the onion becomes translucent. Add the ground beef and brown it for a few minutes. Add the spices, broth, tomatoes and beans and mix everything well together. Let it simmer on medium heat for about 20 minutes or until most of the liquid has evaporated.
While this is simmering I set the table and chop some cilantro and mix with the sour cream. I put the salsa and cheese in little bowls and pre-heat the oven for the tostadas shells. They go in the over for 3 minutes at 180°C (355°F).
I put the salsa on the tostadas first, then the beef, cheese and sour cream. Bon appetit!
I would say this makes about 8-10 tostadas, depending on how much you put on each tostada. Serves about 4 people.