Melbourne foodie Seb Perrott has shared his simple recipe for crispy chipotle beef tostadas, packed with slow-cooked meat, fresh pico de gallo and creamy guacamole.
Perrott began sharing recipes online after realising many of his friends did not know where to start when it came to cooking, and is now on a mission to prove restaurant-quality meals do not have to be complicated
The viral content creator joined The Morning Show on Wednesday to demonstrate the Mexican-inspired dish, which he says is an easy way for home cooks to level up their skills in the kitchen.
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Ingredients
Slow-Cooked Beef
1.5 kg beef chuck
2 tbsp oil (for browning)
Braising Liquid
3 chipotle peppers in adobo + 2 tbsp adobo sauce
2 tbsp tomato paste
4 garlic cloves
1 brown onion
Juice of 2 limes
2 tbsp apple cider vinegar
2 tsp cumin
2 tsp smoked paprika
2 tsp oregano
1 tsp coriander
1 tsp cinnamon
1 tsp salt
Black pepper
500 ml beef stock
Pico de Gallo
1 medium red onion, finely diced
2 fresh jalapeños, seeds removed and finely diced
Juice of ½ lime
2 tbsp olive oil
2 tomatoes, seeds removed and finely diced
½ bunch coriander, chopped
Salt and pepper
Guacamole
3 avocados
Juice of 1 lime
Pinch salt
Black pepper
Chipotle Sauce
100 ml Kewpie mayonnaise
100 g sour cream
2 tbsp chipotle peppers in adobo
Juice of ½ lime
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Corn tortillas (about 15)
Fresh jalapeño slices
Fetta, crumbled
Neutral oil for frying
Method
1. Season the beef lightly with salt and pepper, then brown it well in a heavy pot.
2. Blend (or finely chop) the onion, garlic, chipotles, adobo sauce, tomato paste, lime juice, vinegar, cumin, smoked paprika, oregano, coriander, cinnamon, salt, pepper and beef stock. Pour over the beef.
3. Cover and cook on low for 5–6 hours, until the beef is tender enough to shred. Remove the beef, shred it, then reduce the cooking liquid until thick and glossy before mixing it back through the meat.
4. Combine the diced onion, jalapeños, lime juice, olive oil, tomatoes, coriander, salt and pepper. Mix well and let sit so the flavours meld.
5. Mash the avocados with the lime juice, salt and black pepper until smooth but still slightly chunky.
6. Mix together the Kewpie mayonnaise, sour cream, sriracha and lime juice until smooth.
7. Heat oil in a pan and fry the corn tortillas one at a time, pressing them slightly so they stay flat. Fry until golden and crisp, then season immediately with salt.
8. Layer each tostada with:
Guacamole
Slow-cooked chipotle beef
Pico de gallo
Fresh jalapeño slices
Crumbled fetta
Chipotle sauce
9. Serve immediately while the tostadas are crispy.
