TOSTADA CON CARNE DE OMNIVORE

Prep Time: 10  Mins

Servings: 8 Tostadas           

Ingredients

FOR THE CARNE

• 1lb omnivore meats beef
• 2 tbsp olive oil
• 1 medium red onion, diced
• 2 garlic cloves, minced
• 2 tsp ancho chili powder
• 2 tsp tomato paste
• 1 tsp Mexican oregano
• 1 tsp cumin
• 1 tsp cider vinegar
• 1 tsp kosher salt
• 1/2 tsp black pepper

FOR THE SOFRITO KIDNEY BEANS

• 1 cup kidney beans
• 1 1/2 cups water
• 1/2 bunch cilantro stems
• 1 clove garlic, smashed
• 3 tbsp sofrito
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp fenugreek seed, ground

FOR THE AVOCADO TOSTADA

• 2 cups masa
• 1 1/4 cups water
• 1 medium avocado
• 1 tsp salt

FOR THE PICKLE SHALLOT & CILANTRO

• 1/2 cup white vinegar
• 1/2 cup water
• 1 tsp salt
• 1/2 tsp coriander seeds
• 1/2 tsp oregano, ground
• 2 shallots, sliced
• 1/2 bunch cilantro stems

Preparation 

Step 1

Get ready! You're going to be cooking in no time.

Step 2

In a large heavy bottom saute pan, combine olive oil and dry spices and begin heating on medium for 1 minute. We are infusing the spices with the oil. Next, take a large bowl and combine the omnivore meats beef with the infused oil and the rest of the carne ingredients and mix until fully combined. Heat the saute pan on medium-high heat then crumble the seasoned omnivore meats beef into the pan and mix with a wooden spoon breaking into grape-sized pieces. Cook until browned on all sized. Hold hot for assembly step.

Step 3

For the sofrito kidney beans, place all ingredients in an Instant Pot pressure cooker and cook for 45 minutes. (Stovetop method uses a regular pot and add 1/2 cup more water and is cooked for additional time.) Mush half of beans with a spoon and mix well. Hold hot for assembly.

Step 4

Mixing masa is like playdough! Place all ingredients in a bowl together and mix thoroughly with hands until smooth and cohesive. Refrigerate mix for at least 10 minutes. Form mixture into 20 equal size balls and press with a tortilla press. Cook both sides on a dry flattop, griddle, or saute pan until on low toasty spots form and tortilla is crisp.

Step 5

NO FOOD WASTE!

Place vinegar, water, salt, coriander, and oregano in a medium pot and bring to a rolling boil this is your pickling liquid. Pour the boiling pickling liquid over sliced shallots and cilantro stems in a heatproof bowl or jar.  Place in refrigerator covered until ready to use for garnish. You'll be putting this on everything!

Step 6

To plate the dish, place the avocado tostada shell on a plate next, spread a heaping spoon of the sofrito kidney beans on top. crumble omnivore meats beef over the beans and finish with a garnish of cotija cheese, chopped cilantro, cultured crema, and pickled shallot. Enjoy!

Additional Notes:

Try adding mushrooms and cauliflower to make your beef go further and add some extra deliciousness!