Fustini's Oils and Vinegars
Tostada de Picadillo

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Tostada de Picadillo


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Tostada de Picadillo

Submitted by Corporate Chef Andy Stewart


  • 1 teaspoon Fustini's Chiptole olive oil
  • 1 pound ground beef
  • salt and pepper
  • 1 onion, minced
  • 1 jalapeno, minced
  • 1 tablespoon fresh oregano, chopped
  • pinch cumin
  • 2 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 1 cup diced peeled tomatoes
  • 1 large carrot, peeled and fine brunoise
  • 1 large potato, peeled and fine brunoise
  • 2 cups refried beans
  • 8-10 tostada shells
  • Queso Fresco
  • creme fraiche
  • 1 white onion, diced
  • sliced cabbage
  • fresh cilantro, for garnish


Step 1. 

Heat olive oil in a medium-size pot over moderate heat and add ground beef. Cook ground beef, stirring often, until brown and all liquid is gone. Season with salt and pepper and add onion, jalapeno, oregano and cumin. Cook for another few minutes then add tomato paste, chili powder and diced tomatoes. Bring to a simmer, turn the heat down and cook over low heat until thickened and most of the liquid is gone - 60 to 90 minutes. Add carrot and potato and cook another 5 to 10 minutes or until the carrot and potato are just done.  

To serve, spread some beans on the bottom of each Tostada shell then spoon some beef on top. Queso fresco, creme Fraiche, diced onion, sliced cabbage and cilantro complete to the dish.

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