Green Beef Recipe

TOSTADAS

1. 1

   Prep toppings

   Wash and dry lettuce; shred lettuce. Dice tomato and slice avocado. Set crema and cotija in small bowls. Zest and chop cilantro; cut lime into wedges. Set aside with a pinch of salt and pepper.

2. 2

   Make the green tomatillo sauce

   Rinse tomatillos and remove husks. In a medium pot, simmer tomatillos with jalapeño and onion until tomatillos are soft, about 8–12 minutes. Add garlic in the last 2 minutes. Drain, reserving a little cooking liquid.

3. 3

   Blend sauce

   Transfer the cooked vegetables to a blender. Add cilantro, lime juice, cumin, chili powder, oregano, salt, and pepper. Blend until smooth, adding a little reserved liquid if needed to reach a sauce-like consistency. Taste and adjust seasoning.

4. 4

   Brown the beef

   Heat oil in a large skillet over medium heat. Add onion and garlic; sauté until translucent and fragrant, about 3 minutes. Add ground beef; break apart with a spatula and cook until browned, 6–8 minutes. Season with salt, pepper, cumin, chili powder, and oregano and cook another 1–2 minutes.

5. 5

   Combine beef with sauce

   Pour half of the green sauce into the skillet with beef; stir to coat and simmer on low for 5–7 minutes to meld flavors. If too thick, add a splash of water or broth. Taste and adjust salt if needed.

6. 6

   Prepare the tostadas

   Preheat oven to 350°F (175°C). Place the 12 tostadas on a baking sheet and warm for 5–7 minutes until crisp and warm. Alternatively, brush lightly with oil and bake 3–4 minutes.

7. 7

   Assemble

   Spoon a generous layer of green beef onto each warm tostada. Top with a dollop of crema, slices of avocado, shredded lettuce, and diced tomato. Sprinkle cotija cheese over the top.

8. 8

   Garnish and serve

   Garnish with chopped cilantro and lime wedges. Serve immediately while the tostadas are crisp.