Photograph of the finished Tostadas de picadillo

Mexico · Bánh ngô giòn thịt băm khoai nho khô

Tostadas de picadillo

50 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 20 leaves
  • Photograph of Beef Beef 2.2 lb
  • Photograph of Potato Potato 1.6 lb
  • Photograph of Raisins Raisins 5.6 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 1.6
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Oil Oil 3 ⅓ cups
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 8.5 oz
  • Photograph of Lettuce Lettuce 8.5 oz

Method

  1. 1 Sauté the onions, then add the minced beef and fry for 8 minutes until the meat is cooked through and slightly browned.
  2. 2 Add diced potatoes, chopped tomatoes, and raisins, then cook for 15 minutes.
  3. 3 Raisins provide a balanced sweetness that complements the chili; without them, the filling would be just salty and spicy.
  4. 4 Simmer until the liquid evaporates completely, then season with chopped jalapeño peppers.
  5. 5 Fry whole corn tortilla leaves for 90 seconds until flat and crispy.
  6. 6 Arrange the lettuce and filling on the tortilla, then sprinkle with fresh cheese and eat immediately.

With an appliance

  • Air fryer 48 min

    Replace step 5: spray oil on both sides of the corn tortilla and flatten with a rack, fry in an air fryer at 190 degrees for 7 minutes, flip at the 4th minute; step 6 still arranges the picadillo filling while the tortilla is still crispy.

Start cooking