You are here:

Home
Recipe
Picadillo Tostadas

Picadillo Tostadas

Name: Picadillo Tostadas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 servings
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

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

Directions:

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.

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.

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.

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.

[cooked-sharing]

Ingredients