Beef Picadillo Tostadas

serves 4

Ingredients

Olive oil, as needed

1/2 white onion, finely chopped

1 large garlic clove, minced

1 potato, cubed

1 carrot, cubed

1 tsp of ground cumin

2 tsp of Spanish paprika

1lb of lean ground beef

1/2 cup of chicken stock

1/2 cup of dark beer

a pinch of maldon salt and black pepper

juice of 1 lemon or lime

freshly chopped herbs (like cilantro or parsley)

8 corn tortillas

canola oil, for frying

steamed rice, for serving

crema or greek yogurt, for serving

Note: (you can use any veggies you have in your fridge is the beauty of this recipe the only things to keep in mind is onion and garlic)

Directions:

In a large skillet, sweat your garlic and onions in a bit of olive oil over medium heat. Add your potatoes and let them get a bit of color, then add your carrots and do the same keep stirring to avoid it from sticking to the bottom of the pan.

Add cumin, Spanish paprika and beef and cook until beef is cooked through. Add chicken stock and beer and season with salt and pepper, cover with a lid and simmer on a low heat let the flavors infuse, about 5 minutes.

Finish with the juice of 1 lemon or lime and freshly chopped herbs on top. 

In a large, deep sided skillet, heat 1 inch of canola oil until shimmering. Add corn tortillas and fry for about 30 second per side,  then let them rest over kitchen paper to absorb excess oil. (Alternatively, brush the tortillas with canola oil and bake them in a 350˚ oven for about 5 minutes per side, or until crisp).

Top your tostadas with a bit of steamed rice, then your beef mixture and a drizzle of crema or greek yogurt.