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Beef Tostada Recipe

Name: El Saltillo | Mexican Restaurants Beef Tostada Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 count corn tostada-sized tortillas; 1 cups vegetable oil (for shallow frying); 0.5 tsp salt; 1 lbs lean ground beef; 0.5 cups yellow onion, finely chopped; 2 cloves garlic, minced; 0.5 cups tomato sauce; 0.25 cups beef or chicken broth; 1 tbs chili powder; 1 tsp ground cumin; 0.5 tsp paprika; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 1 tbs lime juice; 2 cups iceberg lettuce, shredded; 1 cups ripe tomatoes, diced; 1 cups cheddar cheese, shredded (or Mexican blend); 0.5 cups sour cream; 0.5 cups salsa; 2 tbs fresh cilantro, chopped; 1 count jalapeño (optional), thinly sliced

Inspired by El Saltillo | Mexican Restaurant

Time35m

Serves4

Tostada tortilla topped with ground beef, lettuce, tomatoes, and cheese.

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Ingredients

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Tortillas & frying

8 count corn tostada-sized tortillas

1 cups vegetable oil (for shallow frying)

1/2 tsp Celtic sea salt

Beef topping

1 lbs lean ground beef

1/2 cups yellow onion, finely chopped

2 cloves Garlic, minced

1/2 cups Tomato sauce

1/4 cups beef or chicken broth

1 tbs Chili powder

1 tsp Ground cumin

1/2 tsp Watkins paprika

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLime juice

Toppings

2 cups iceberg lettuce, shredded

1 cups ripe tomatoes, diced

1 cups cheddar cheese, shredded (or Mexican blend)

1/2 cups Sour cream

1/2 cups salsa

2 tbs Fresh cilantro, chopped

1 count jalapeño (optional), thinly sliced

Method

Tortillas & frying

Heat oil

Pour 1 cup of vegetable oil into a large skillet or frying pan and heat over medium-high until it registers 350°F (175°C) on a thermometer or a small piece of tortilla sizzles immediately when added.

Working in batches, fry each tortilla flat for about 30–45 seconds per side, or until golden and crisp. Use tongs to flip and remove to a paper towel-lined rack. Immediately sprinkle both sides lightly with 1/2 tsp salt while still hot. Let cool; the tortillas will become fully crisp as they cool.

If you prefer a lighter tostada, you can brush both sides of tortillas with oil and bake on a sheet at 425°F (220°C) for 6–8 minutes, flipping once, until crisp and golden.

Beef topping

Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook until it begins to brown, about 4–5 minutes.

Add the chopped onion and continue to cook until the onion softens and the beef is fully browned, about 3–4 more minutes. Drain excess fat from the pan if there is a lot, leaving about 1 tablespoon for flavor.

Stir in the minced garlic and cook 30 seconds until fragrant.

Add the tomato sauce, broth, chili powder, cumin, paprika, oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine, reduce heat to medium-low, and simmer uncovered for 6–8 minutes so flavors meld and mixture thickens slightly. If too dry, add up to 2 tablespoons more broth.

Taste and adjust seasoning with additional salt, pepper, or chili powder as desired. Stir in 1 tablespoon lime juice just before removing from heat. Keep warm until ready to assemble.

Toppings & assembly

Prepare toppings: shred lettuce, dice tomatoes, shred cheese, chop cilantro, slice jalapeño if using, and set sour cream and salsa in small bowls for easy assembly.

Place a cooled tostada shell on a plate. Spoon about 1/4 to 1/3 cup of the warm seasoned ground beef onto the center of each tostada, spreading slightly but leaving edges exposed so shell stays crisp.

Top the beef with about 1/4 cup shredded lettuce, 2–3 tablespoons diced tomatoes, and 2 tablespoons shredded cheese per tostada.

Add a dollop (about 1 tablespoon) of sour cream and 1 tablespoon of salsa on each tostada. Sprinkle with chopped cilantro and add jalapeño slices if desired.

Serve immediately so shells remain crisp. Provide extra lime wedges, hot sauce, or additional salsa on the side.