Mexican beef tostadas
- Prepare
- over 2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Egg-freeGluten-free
Spicy beef, tomato salsa, crispy tortillas, guacamole, cheese and more – Matt's tostadas are a whirlwind of flavours!
Ingredients
For the Mexican beef
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Cayenne pepper
- 1 tsp ground black pepper
- 250g/9oz sirloin steak, fat removed
- 2 tbsp vegetable oil
For the tomato salsa
- 1 ripe beef tomato, chopped
- 1 garlic clove, minced
- ½ red onion, diced
- red wine vinegar, to taste
For the guacamole
For the crispy tortillas
- 2 tbsp vegetable oil
- 6 corn tortillas
To serve
- 200g/7oz white cheddar or feta, crumbled
- 1 green chilli, chopped
- 1 tbsp chopped fresh coriander
- 1 Little Gem lettuce, shredded
- 2 tbsp soured cream
- ½ jar sliced jalapeños, to garnish
Method
Start with the beef. Mix all the spices with the vegetable oil, then rub it into the meat. Leave to marinate in the fridge for a few hours.
To make the tomato salsa, mix all the ingredients together and set aside in the fridge until ready to serve.
When you’re ready to cook, preheat a griddle pan over a high heat. When the griddle is hot, add the steak and cook for 4–5 minutes on each side for medium rare, depending on the thickness of the steak. Rest the meat whilst you make the guacamole.
For the guacamole, pound the avocado with a pestle and mortar until you have a rough paste. Stir through the lime juice and garlic to taste.
To cook the tortillas, heat the oil in a frying pan over a medium heat, then add a tortilla, frying on both sides until crisp. Remove to a paper-lined plate to drain any excess oil whilst you repeat with the remaining tortillas.
To serve, mix the crumbled cheese with the chopped chilli. Mix the chopped coriander with the lettuce. Spread some guacamole over the tortillas, then top with the lettuce. Slice the steak and add that, finishing with the salsa, cheese, soured cream and jalapeños.
