Tostadas de picadillo are made with picadillo mixture, refried beans, and other favorite toppings piled on a crispy corn tortilla. The recipe makes the perfect family dinner or a fun appetizer for parties!
3Tablespoonsextra virgin olive oil(or you preferred oil)
salt(to taste)
Instructions
Make the picadillo mixture
Boil tomatoes in plenty of water for 10 minutes or until softened.
Turn off the heat and add guajillo peppers to the hot water. Leave them to soak for 10 minutes.
Place tomatoes, soaked guajillo peppers, garlic cloves, black peppercorns, cumin seeds, and oregano in a blender along with 1 1/2 cups of water.
Blend at high speed until you’ll have a smooth sauce. Set aside.
Heat the olive oil in a cooking pan and add ground beef and onions. Cook until the meat has changed its color and the onions are nicely soft and translucent (about 10 minutes).
Stir in the potatoes, carrots, and peas. Cook for 5 minutes mixing constantly.
Pour in the tomato and chili sauce and season with salt. Bring to a simmer, then cover the pan and allow to cook for 15 minutes or until the vegetables are cooked through.
Uncover the pan and set the heat to medium-high, cook stirring constantly until the sauce has reduced considerably.
Adjust seasonings to taste and turn off the heat. Allow the picadillo mixture to lightly cool down.
Assemble the tostadas
Place a tostada shell in a serving plate and spread with refried beans first.
Spoon the picadillo mixture to in the middle and add lettuce and tomato slices.
Top with a sprinkle of queso fresco and a spoonful of Mexican crema. Repeat with all tostada shells and enjoy immediately.
Notes
Allow the picadillo sauce to thicken and reduce almost completely, so your tostadas won’t get too soggy and break off when picking them to eat.
Tostadas are best served immediately after they are made, while the tortillas are still crispy.
If you need to make them ahead of time for a party or a potluck, keep the components separate and assemble them just before serving.