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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!

 

 

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