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Beef Taco and Tuna Tostada
Recipe by Ben Milbourne
- Steps
- Ingredients
Steps
- Half fill a saucepan with vegetable oil, place over a medium-high heat until 180⁰C or hot enough to deep fry.
- Mix masa harina and water together until it forms a dough, adjusting the flour and water as needed. Knead the dough until smooth then divide into 12 even balls. Press each with a tortilla press then using a cookie cutter cut into 5cm rounds. Heat an oiled frying pan over a medium heat; cook the tortillas until light brown on each side, repeat with remaining tortillas. Then deep fry in batches until crisp. Drain onto a plate lined with kitchen paper and season with salt. Place 4 of the tostadas in a blender, blend into coarse crumbs.
- For the braised beef, heat oil in a pressure cooker, add the eschalots and garlic and cook until golden. Add the steak and cook for 1-2 minutes on each side. Deglaze with the red wine, add the tomatoes, beef stock, orange juice, vinegar, palm sugar, cumin, cayenne, and chillies. Bring to a simmer then place on lid, heat until whistling and cook for 30 minutes. Release pressure and reduce sauce by half.
- For salsa, combine the tomato, eschalots, coriander, avocado, lime juice and palm sugar, season with salt and pepper.
- For avocado puree, combine the avocado, lime juice, fried shallots, sour cream and cayenne in a blender, season and blend until smooth, spoon into a piping bag.
- Pipe avocado puree onto 3 tostadas, top with the tuna, salsa then coriander leaves. Place on a serving plate, spoon the braised beef to the side, spoon over the sauce, pipe over some more avocado puree. Spoon the tostada crumbs down the centre to serve.
Notes
Preparation: 40 minutes Cooking: 1 hour 40 minutes
