Mexican beef tostadas

1. 1

   Start with the beef. Mix all the spices with the vegetable oil, then rub it into the meat. Leave to marinate in the fridge for a few hours.

2. 2

   To make the tomato salsa, mix all the ingredients together and set aside in the fridge until ready to serve.

3. 3

   When you’re ready to cook, preheat a griddle pan over a high heat. When the griddle is hot, add the steak and cook for 4-5 minutes on each side for medium rare, depending on the thickness of the steak. Rest the meat whilst you make the guacamole.

4. 4

   For the guacamole, pound the avocado with a pestle and mortar until you have a rough paste. Stir through the lime juice and garlic to taste.

5. 5

   To cook the tortillas, heat the oil in a frying pan over a medium heat, then add a tortilla, frying on both sides until crisp. Remove to a paper-lined plate to drain any excess oil whilst you repeat with the remaining tortillas.

6. 6

   To serve, mix the crumbled cheese with the chopped chilli. Mix the chopped coriander with the lettuce. Spread some guacamole over the tortillas, then top with the lettuce. Slice the steak and add that, finishing with the salsa, cheese, soured cream and jalapeños.

1 serving ≈ 460 g

Nutrition values are estimates. - means data is unavailable.