Spicy Floor Beef Tostadas
For meat layer:
2 tablespoons vegetable oil
1 pound floor beef
1 giant yellow or white onion, chopped
2 garlic cloves, minced
2 chipotle peppers in adobo sauce, plus 2 tablespoons sauce, or to style
1 teaspoon floor cumin
1 tablespoon chili powder
Kosher salt and black pepper, to style
8-ounce can refried beans, warmed
8 tostadas (flat crisp shell)
For topping:
Handful of shredded iceberg lettuce
Handful of shredded pink cabbage
1 cup halved cherry tomatoes
1/4 cup chopped pink onion
Massive handful recent cilantro, chopped
1 cup crumbed Cotija cheese
1 avocado, peeled and reduce into wedges
3 limes, divided
Salsa, non-compulsory
Warmth vegetable oil in a big skillet over medium-high warmth. When it’s scorching, add floor beef and prepare dinner, stirring and breaking apart the meat with a wood spoon or rubber spatula till it’s now not pink.
Stir in onion, garlic, chipotle peppers and sauce, cumin and chili powder. Season to style with salt and pepper. (If meat is just too spicy, skinny sauce with a bit water.)
Empty refried beans right into a small saucepan positioned over low to medium warmth. Stir continuously till the beans are heated by means of. Preserve the beans on heat when you put together the assorted toppings and heat the tostada shells, including water as essential to hold a creamy consistency.
Toss shredded lettuce with juice of 1 lime and add a pinch of salt and pepper. Minimize 2 remaining limes into wedges.
