Supplies
For the beef filling
- Beef mince 200 G
- Onion, chopped ½ U
- Garlic clove, chopped 1
- Tomato passata 150 ML
- Chipotle pepper paste 1 TBSP
For refried beans
- Cooked pinto or black beans, 250 G
- Onion, chopped ½ U
- Vegetable oil 1 TBSP
- Ground cumin ½ TSP
- Chili powder ½ TSP
- Reserved bean water 3 TBSP
- Garlic clove, chopped 1
For the toast
- Corn tostadas 4 U
- Chopped coriander 1 TSP
- Chopped red onion 1 TBSP
- Tomato, chopped 2 TBSP
- Queso fresco 34 G
- Chopped lettuce 6 TBSP
Steps
For the beef filling
- In a large skillet over medium heat, saute the ground beef, onion and garlic until the beef is no longer pink and onion is tender.
- Add chipotle in adobo sauce and stir to combine.
- Add the tomato sauce and cook until the liquid reduces.
For refried beans
- Using a blender or a hand mixer, blend half of the beans with cooking liquid until smooth. Set aside.
- In a medium pan, saute the onion, garlic, and vegetable oil over medium heat. Add the ground cumin and chili powder. Stir to combine.
- Add the beans (whole and pureed) to the pan. Keep stirring until the mixture is thick.
For the toast
- Place a thin layer of refried beans over the tostada.
- Top with the beef filling and garnish with lettuce, onions, tomato, cilantro, and queso fresco.