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Chipotle Beef Tostaditas

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Makes: 36
2 chipotle chillies
1/2cup boiling water
12 large white corn tortillas
vegetable oil, for deep-frying
1 tablespoon vegetable oil, extra
1 small brown onion, sliced thinly
1 clove garlic, crushed
300g minced beef
1 tablespoon tomato paste
1 cup beer
1/4cup coarsely chopped fresh coriander
1/2cup soured cream

Cover chillies with the boiling water in small heatproof bowl; stand 20 minutes.

Meanwhile, cut three 7cm-rounds from each tortilla. Heat oil in wok or large frying pan; deep-fry rounds, in batches, until browned lightly. Drain on absorbent paper.

Drain chillies over small bowl; reserve liquid. Remove stems fromchillies; discard stems. Blend or process chillies and reserved liquid until smooth.

Heat extra vegetable oil in medium frying pan; cook onion, stirring, until softened. Add garlic and beef; cook, stirring, until beef is changed in colour. Stir in paste, beer and chilli puree. Bring to a boil then reduce heat; simmer, uncovered, about 15 minutes or until liquid is almost evaporated. Stir in coriander.

Top each tortilla crisp with rounded teaspoon of chipotle beef then with 1/2 teaspoon of soured cream.

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