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Omar Foster's pulled-beef tostadas recipe

0 ratings

Top crispy fried tortillas with slow-cooked, Mexican-spiced beef and a pineapple salsa in this street food classic from chef Omar Foster. Making 10 tostada, this is the ultimate crowd-pleaser for your summer gatherings, and you can even freeze leftovers. See method

Makes 10
Takes 4 hrs 30 mins plus overnight marinating
326 calories / serving
Freezable
Healthy

Ingredients

3 red onions, 2 quartered, 1 sliced
3 large ripe tomatoes
3 large garlic cloves, peeled
2 tsp cumin seeds
1 tsp ground cinnamon
½ tsp smoked paprika
3 whole cloves
1½ tbsp chipotle chilli paste
1 tbsp tomato purée
1kg slow-roasting beef joint, cut into 8cm chunks
1 tbsp vegetable oil, plus 200-300ml to fry
1 beef stock cube, made up to 300ml
1 small, ripe pineapple, woody exterior and core discarded and finely diced
2 limes, 1 juiced, 1 cut into wedges
15g fresh coriander, roughly chopped
2 red chillies, deseeded and finely chopped
300g pack 10 mini plain tortilla wraps

Source of vitamin C and vitamin B12

Each serving contains

Energy
1360kj
326kcal 16%
Fat
16g 23%
Saturates
2g 11%
Sugars
7g 7%
Salt
0.8g 13%

of the reference intake
Carbohydrate 23.3g Protein 20.5g Fibre 2.8g

Method

Dry fry the onion quarters, tomatoes and garlic in a pan over a high heat for 10 mins, turning occasionally, until lightly blackened. Add the cumin seeds, cinnamon, smoked paprika and cloves and cook for 30 secs until fragrant. Add to a blender with the chipotle chilli paste and tomato purée and blitz to a smooth paste.
Toss the beef in the marinade, cover and chill for at least 2 hrs or ideally overnight.
When ready to cook, preheat the oven to gas 3, 170°C, fan 150°C. Heat 1 tbsp oil in a lidded ovenproof casserole dish over a medium-high heat. Scrape as much of the marinade off the beef as possible (reserving it in a bowl), then brown all over in the pan for 5-6 mins. Add the marinade and stock to the pan with the beef, so the meat is almost submerged. Bring to the boil, cover and transfer to the oven for 3-4 hrs until the beef pulls apart easily.
Toss together the sliced red onion, pineapple, lime juice, coriander and chillies; set aside.
Transfer the beef to a bowl and shred with 2 forks. Toss through enough cooking juices to coat the beef in a glossy sauce.
Add enough oil to a medium frying pan to come 1cm up the sides, and heat over a medium heat until it starts to shimmer. Fry the tortillas, one at a time, for 20-30 secs each side, until golden and crisp. Transfer to kitchen paper while you cook the rest.
To serve, top each tortilla with a little shredded beef and the pineapple salsa. Serve with lime wedges.

Freezing and defrosting guidelines

Freeze shredded, cooked beef only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Mexican recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.