Tonight, we're turning tortillas into Chipotle Beef Tostadas! Paired with a warm salsa, creamy feta, and smoky chipotle powder, each bite has the perfect balance of flavour!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Bell Pepper
Red Cabbage, shredded
Salt and Pepper*
Preheat your broiler to high (to broil the peppers and tortillas). In Step 5, the technique of Carne Asada is the style of thinly slicing grilled beef!
Wash and dry all produce.* Core, then cut the pepper(s) into 1/4-inch cubes. Zest, then juice half the lime (dbl for 4 ppl). Cut the remaining lime into wedges. Cut the tomato(es) into 1/4-inch cubes. Mince or grate the garlic. Roughly chop the cilantro. Cut the radish slices into 1/8-inch matchsticks.
Pat the beef dry with paper towels. In a large bowl, toss the beef, 1/2 tsp chipotle (dbl for 4 ppl), half the garlic and half the lime zest. Season with salt and pepper. Set aside. In a small bowl, combine the sour cream with 1/2 tbsp lime juice (dbl for 4 ppl) and remaining lime zest. Set aside.
On a foil-lined baking sheet, toss peppers with 1 tsp oil (dbl for 4ppl) . Season with salt and pepper. Broil in the middle of the oven until softened, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Meanwhile, on another foil-lined baking sheet, evenly lay out tortillas. Brush both sides of tortillas with 1 tbsp oil. (NOTE: For 4 ppl, work in two batches, using 1 tbsp oil per batch.)
Broil tortillas in the middle of oven until golden-brown and crispy, 2-3 min per side. (TIP: Keep your eye on them so they don't burn!) Meanwhile, in a medium bowl, combine the peppers, tomatoes, cilantro, radish, cabbage, 2 tbsp oil (dbl for 4 ppl), remaining lime juice, and remaining garlic. Stir to combine. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the beef strips. Cook until browned, 1-2 min per side. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**) Remove pan from the heat and transfer beef to a cutting board. Carefully chop beef into 1/8-inch pieces or Carne Asada style.
Divide the cabbage mixture between the tostadas. Top with the Carne Asada beef and sprinkle over the feta. Dollop over the crema. Squeeze over a lime wedge.