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Picadillo Tostadas

Yields10 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients:
 1 cup + 1 tablespoon vegetable oil
 ⅓ cup white onion, finely chopped
 1 lb ground beef 80/20
 4 large Roma tomatoes, roughly chopped
 1 garlic clove
 1 tsp salt
 2 chipotle chiles in adobo
 1 ½ cups cooked potato cubes
 2 carrots, chopped
 ¼ fresh cilantro, finely chopped plus more for garnish
 1 bay leaf
 2 ½ cups refried pinto beans, warmed
 10 El Comal Corn Tortillas
 Sour cream for serving
 Avocado slices for serving
Picadillo Tostadas 2
Directions:
1

Heat 1 tablespoon oil in a large skillet over medium heat. Add onion until tender; about 3 minutes. Add ground beef breaking it up with a spoon.

2

While beef cooks, add tomatoes, garlic, salt, and chipotle peppers to a blender. Blend until smooth. Add blended mixture, potatoes, carrots and cilantro to beef. Reduce heat to medium low; cover and simmer for 12-15 minutes. Remove bay leaf.

3

While mixture simmers, heat 1 cup cooking oil in a large skillet over medium heat. Carefully fry each tortilla, about 1 minute on each side or until crispy and golden brown. Transfer to a paper towel lined plate to absorb excess oil.

4

To assemble: spread a layer of refried beans on each tostada. Top with picadillo, a dollop of sour cream, avocado and a sprig of cilantro. Serve.

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Ingredients

Ingredients:
 1 cup + 1 tablespoon vegetable oil
 ⅓ cup white onion, finely chopped
 1 lb ground beef 80/20
 4 large Roma tomatoes, roughly chopped
 1 garlic clove
 1 tsp salt
 2 chipotle chiles in adobo
 1 ½ cups cooked potato cubes
 2 carrots, chopped
 ¼ fresh cilantro, finely chopped plus more for garnish
 1 bay leaf
 2 ½ cups refried pinto beans, warmed
 10 El Comal Corn Tortillas
 Sour cream for serving
 Avocado slices for serving

Directions

Directions:
1

Heat 1 tablespoon oil in a large skillet over medium heat. Add onion until tender; about 3 minutes. Add ground beef breaking it up with a spoon.

2

While beef cooks, add tomatoes, garlic, salt, and chipotle peppers to a blender. Blend until smooth. Add blended mixture, potatoes, carrots and cilantro to beef. Reduce heat to medium low; cover and simmer for 12-15 minutes. Remove bay leaf.

3

While mixture simmers, heat 1 cup cooking oil in a large skillet over medium heat. Carefully fry each tortilla, about 1 minute on each side or until crispy and golden brown. Transfer to a paper towel lined plate to absorb excess oil.

4

To assemble: spread a layer of refried beans on each tostada. Top with picadillo, a dollop of sour cream, avocado and a sprig of cilantro. Serve.

Notes

Picadillo Tostadas
IngredientsDirections