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two thin flat crisp corn tostadas on an ordinary plate with a thin avocado spread beneath cooked ground-beef and small softened tomato pieces, topped with pink-edged radish half-moons and white queso fresco crumbs, with no thick raised masa rim, second tortilla layer, lettuce, sour cream or garnish
Rachel Kim

Ground Beef Tostadas

Fry the corn tortillas until they hold themselves flat and crisp, then drain them before any topping goes on. Avocado makes a thin spread beneath the beef rather than a large pile of slippery slices on top. The tomato and jalapeno cook down with the meat, leaving enough moisture to taste like a ranchero-style filling without dripping through the shell. Add radish and queso fresco after portioning the warm beef. Tostadas are easier to eat when the topping reaches close to the rim in a modest layer, so resist turning the first one into a mountain while the others wait empty.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 corn tortillas about 6 inches each
  • 1 cup neutral oil for frying
  • 1 lb 90% lean ground beef
  • 1 small white onion finely diced
  • 1 jalapeno pepper seeded and finely chopped
  • 2 garlic cloves minced
  • 2 medium plum tomatoes finely diced
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 3/4 tsp fine salt divided
  • 1/4 cup water
  • 1 large ripe avocado peeled and pitted
  • 1 tbsp fresh lime juice
  • 4 radishes thinly sliced into half-moons
  • 3 oz queso fresco crumbled

Method
 

  1. Heat frying oil in a 10-inch skillet to 350°F. Fry tortillas one at a time for 30 to 60 seconds per side until crisp and golden, holding them flat with tongs, then drain on a rack. Set the frying pan safely aside.
  2. Brown beef, onion and jalapeno in a separate skillet over medium-high heat for 8 minutes until beef reaches 160°F, breaking it into small crumbles. Drain excess fat.
  3. Stir in garlic, tomatoes, cumin, oregano, 1/2 teaspoon salt and water. Simmer for 6 to 8 minutes until tomatoes soften and the liquid becomes a moist coating around the beef.
  4. Mash avocado with lime juice and remaining salt. Spread one-eighth of the avocado thinly over each crisp tortilla immediately before serving.
  5. Divide warm beef among the 8 tostadas and add radish half-moons and queso fresco. Serve 2 per person while the shells remain crisp.