Venison Tostadas Recipe

Prepare shells

If using store-bought corn tostada shells, lightly warm them in a 350°F (175°C) oven for 5 minutes. If using corn tortillas, heat 1/2 inch oil in a large skillet over medium-high heat until shimmering (or preheat oven to 400°F/200°C and brush tortillas with oil). Fry tortillas 30–60 seconds per side until crispy and golden, then drain on paper towels and sprinkle with 1 tsp kosher salt. Alternatively bake tortillas 6–8 minutes per side until crisp.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook 4–5 minutes until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant. Add the venison and break up with a spoon, cooking until browned, about 6–8 minutes.

Stir in the cumin, chili powder, smoked paprika, oregano, 1 tsp salt, and 1 tsp black pepper. Cook 1 minute to toast the spices.

Add the tomato paste and cook, stirring, 1–2 minutes to deepen the flavor. Pour in 1 cup stock (or water), reduce heat to medium-low and simmer 5–7 minutes until most liquid has reduced and mixture is saucy. Stir in 1 tablespoon fresh lime juice. Taste and adjust seasoning.

In a bowl, combine the drained black beans, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/4 tsp salt and 1/4 tsp black pepper. Gently mash about one-third of the beans with the back of a spoon so the mixture is partly creamy and partly whole beans. Adjust seasoning to taste.

Place each warmed tostada shell on a plate. Spoon about 2–3 tablespoons of the black bean mix onto each shell, spreading it slightly to form a base layer.

Top the beans with about 2–3 tablespoons (roughly 2 oz) of the venison filling per tostada, spreading evenly.

Sprinkle each tostada with shredded cheddar (about 2 tablespoons each), a few slices of pickled jalapeño, thinly sliced red onion, and a few rings of scallion.

Drizzle or dot about 1 tablespoon sour cream per tostada (or serve on the side). Finish with a sprinkle of chopped cilantro.

If using optional add-ons, serve guacamole and salsa on the side for guests to add (~2 tablespoons each per tostada if using).

Serve immediately while tostadas are crisp. Leftover venison filling keeps 3–4 days refrigerated; reheat gently before assembling.