Crispy Wagyu Beef And Lime Tostadas Recipes

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CRISPY BEEF TOSTADAS



Crispy Beef Tostadas image

Meet the Cook: I am a self-taught cook whose family had to eat a lot of "mistakes" till I got the right taste! I changed the meat and flavoring many times in this one-dish meal, for example. Now, it's a favorite. I just served it to 24 people at a party. My husband and I have seven grown children and 10 grandchildren. -Joy Rackham, Chimacum, Washington

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15

3 cups all-purpose flour
5 teaspoons baking powder
1-1/4 cups milk
1 pound ground beef
2 garlic cloves, minced
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) refried beans
Oil for deep-fat frying
Picante sauce
Shredded lettuce
Finely chopped green onions
Chopped tomatoes
Shredded cheddar cheese

Steps:

  • In a large bowl, combine flour and baking powder; add the milk to form a soft dough. Cover and let rest for 1 hour. , About 30 minutes before serving, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic, chilies, taco seasoning and water; simmer for 10 minutes. Stir in beans; heat through and keep warm. , Divide dough into sixths. On a lightly floured surface, roll each portion into a 7-in. circle. In a deep-fat fryer, preheat oil to 375°. Fry tostadas in hot oil until golden, turning once; drain on paper towels. Top each with meat mixture, picante sauce, lettuce, onions, tomatoes and cheese.

Nutrition Facts :

SHREDDED BEEF TOSTADAS WITH CHILES AND LIME



Shredded Beef Tostadas with Chiles and Lime image

Provided by Nils Bernstein

Categories     Beef     Kid-Friendly     Dinner     Lunch     Healthy     Tortillas     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 26

For the beef:
6 tablespoons kosher salt, plus more to taste
1 (2-pound) beef chuck roast
1 medium white onion, peeled, quartered
5 garlic cloves, peeled
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1/2 teaspoon whole cloves
For the beef salad:
1 medium white onion, diced, briefly rinsed in a colander, patted dry
1/2 cup fresh lime juice
1/2 cup pineapple juice
1 teaspoon dried oregano, crushed
Kosher salt
8 large radishes, cut into thin matchsticks
6 serrano chiles (or 3-4 jalapeños), stemmed, seeded, deveined
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh chives
For the tostadas:
16 small corn tortillas or store-bought crispy tostada shells
Vegetable oil (for frying; if needed)
Kosher salt (if needed)
1 1/2 cups Creamy Black Bean Spread
Shredded iceberg lettuce, Quick Pickled Onions , thinly sliced radishes, sliced avocado, crema (Mexican salted cream) or sour cream, queso fresco, red chile or tomato salsa (for serving)
Special Equipment
A candy or deep-fry thermometer

Steps:

  • Cook the beef:
  • Fill a large pot with 12 cups water; stir in 6 Tbsp. salt. Add beef, onion, garlic, peppercorns, cumin, and cloves. Bring to a simmer and cook, partially covered, until beef shreds easily with a fork, 1 1/2-2 hours. Drain, then transfer to a large bowl and let cool. Using 2 forks or your fingers, coarsely shred beef. Season with salt.
  • Finish the beef salad:
  • Add onion, lime juice, pineapple juice, and oregano to beef mixture and mix well. Season with salt. Let sit at least 1 hour at room temperature or chill up to 1 day. Stir in radishes, chiles, cilantro, and chives just before using.
  • Assemble the tostadas:
  • If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
  • Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup beef salad, then lettuce, Quick Pickled Onions, radishes, avocado, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.
  • Do Ahead
  • Beef salad can be chilled for up to 1 day. Bring to room temperature and stir in radishes, chiles, cilantro, and chives just before using.

CRISPY OVEN BEEF-AND-BEAN TOSTADAS



Crispy Oven Beef-and-Bean Tostadas image

A healthier way to make tostadas and better tasting. The simple secret to making crispy tostadas is baking the corn tortillas instead of frying.

Provided by Lela

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 3

Number Of Ingredients 14

½ teaspoon garlic salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin, or to taste
¼ teaspoon ground black pepper
½ pound ground beef
½ cup chopped sweet onion, or more to taste
1 clove garlic, minced
6 corn tortillas
2 tablespoons vegetable oil
2 cups refried beans
2 cups shredded lettuce, or as desired
1 ½ cups shredded Cheddar cheese
1 tomato, diced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
  • Brush oil over both sides of tortillas and arrange on a baking sheet.
  • Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
  • Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
  • Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.

Nutrition Facts : Calories 743.3 calories, Carbohydrate 56.1 g, Cholesterol 119.9 mg, Fat 40.7 g, Fiber 13.6 g, Protein 40.1 g, SaturatedFat 18 g, Sodium 1229.4 mg, Sugar 4 g

CRISPY WAGYU BEEF AND LIME TOSTADAS



Crispy Wagyu Beef and Lime Tostadas image

Categories     Beef

Number Of Ingredients 28

1 Large Sweet Onion (julienned)
2 ounces Butter
2 teaspoons Kosher Salt
3 tablespoons Grapeseed Oil
2 pounds Braising: Double 8 Cattle Company Fullblood Wagyu Bottom Round Steak
1 Kosher Salt (to season)
1 Freshly Ground Black Pepper (to season)
2 tablespoons Grapeseed Oil
1 Large Sweet Onion (quartered)
4 cups Beef Stock
1 teaspoon Wagyu Beef Mixture: Kosher Salt
2 teaspoons Ground Cumin
5 Garlic Cloves (minced)
1/2 cup Lime Juice
3 tablespoons Fresh Oregano (chopped)
3 Salsa: Roma Tomatoes (small diced)
1/2 Red Onion (minced)
2 Garlic Cloves (minced)
1 Lime (juiced)
1 Jalapeno (seeded and minced)
1/2 cup Fresh Cilantro (minced)
1/2 teaspoon Kosher Salt
8 Tostadas: Corn Tortillas
3 tablespoons Grapeseed Oil (plus additional as needed for frying)
1 Assembly: Large Avocado (peeled, pitted, and sliced)
2 cups Green Leaf Lettuce (shredded)
1/2 cup Crema or Sour Cream
1 cup Crumbled Cotija Cheese

Steps:

  • PREPARING THE BRAISED FULLBLOOD WAGYU BEEF:Heat 2 tablespoons grapeseed oil in a large Dutch oven (or pan) over medium-high heat. Season the Fullblood Wagyu bottom round steak with kosher salt and freshly ground black pepper. Once the oil is hot and slightly smoking, add in the steak. Sear the steak on each side for 3-4 minutes to get a nice brown crust on both sides.Add in the quartered sweet onion, beef stock, and bring to a simmer. Reduce the heat to low, and cover the Dutch oven with a lid. Cook on low (braising the beef) for 3 hours. Remove the Wagyu beef from the Dutch oven and place it in a bowl.Shred the beef with two forks.
  • PREPARING THE WAGYU BEEF MIXTURE:In a medium size bowl, mix together the shredded Wagyu beef, chopped fresh oregano, lime juice, kosher salt, ground cumin, and minced garlic. Let the Wagyu beef mixture marinate for 15 minutes.
  • PREPARING THE SALSA:Mix together the diced Roma tomatoes, minced garlic, minced cilantro, seeded and minced jalapeno, kosher salt, lime juice, and minced red onion. Mix together, and reserve.
  • PREPARING THE ONIONS AND CRISPY WAGYU BEEF:Discard the braising liquid and onions from the Dutch oven. Return the Dutch oven to medium-high heat. Add in the julienned onions, butter, and 2 teaspoon of kosher salt. Cook the onions for about 10 minutes until caramelized. Remove the onions from the Dutch oven, and place them in a bowl. Reserve.Add in 3 tablespoons of grapeseed oil to the Dutch oven. Once the oil is hot add, in the shredded Wagyu beef mixture (drain off the lime juice if there is any standing in the bowl). Let the beef fry in the oil for 2-3 minutes until crispy. Use a slotted spoon to remove the beef from the Dutch oven, and mix it with the caramelized onions.Fry each tortilla until golden brown on both sides. Transfer the fried tortillas to a plate with paper towels, and allow them to drain.Repeat the process until all of the tortillas are fried.
  • PREPARING THE TOSTADAS:Heat a large saute pan over medium-high heat. Add in the grapeseed oil.Once the oil is hot, add in one corn tortilla in at a time.
  • FINAL STEPS:Lay down the fried corn tortillas, and divide the onions and crispy Wagyu beef between the tortillas.Top with shredded lettuce, salsa, crumbled Cotija cheese, and crema. Put a few slices of avocado on each tortilla. Serve immediately, and enjoy!

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