Please keep these ground beef tostadas with salsa de aguacate in mind for some quick meals!
It’s a delicious combination and is achieved without much effort.
The ingredients on the Tostadas are flexible, but don’t skimp on the Salsa de Aguacate as it’s the ideal dance partner for the chipotle-infused ground beef 🙂
How to make ground beef tostadas with salsa de aguacate
Salsa de Aguacate is a unique bird: It sits somewhere between a traditional salsa and a chunkier guacamole.
Fresh out of the blender it will have a mild flavor, but will really come to life when paired with savory, spicy meats, and that’s the key to these Tostadas 🙂
For the Salsa de Aguacate, simply add the following ingredients to a blender or food processor and give it a try:
the pulp of a single avocado
Juice of 1 lime
4-5 sprigs of coriander
1/4 teaspoon salt
1/4 cup water
1/2 clove of garlic
You’ll get a light, creamy green sauce with a lip-smacking flavor. Perfect!
For ground beef I rely on chipotles for flavor – the smoky heat of chipotles works wonders with beef and I return to this pairing regularly.
Here’s how I usually put it together, but keep in mind that there is some flexibility in the ingredient list once the chipotles are in place:
1 pound ground beef
1/2 onion
2 cloves of garlic
1-2 chipotles in the adobo
1-2 tablespoons adobo sauce from can
1 tablespoon chili powder (optional)
2-3 teaspoons Mexican oregano
1/4 teaspoon cumin
3/4 teaspoon salt (plus more to taste)
freshly ground black pepper
The procedure is simple: once the onion has softened you can brown the minced meat and then add the remaining ingredients. I’ll put the exact instructions in the recipe box below.
Be sure to give the seasoning one last taste – I will often add more salt and flavorings at the end, but this depends on the fat content of the meat.
Once you’ve made the beef and salsa de aguacate, everything else is a bonus, so feel free to get creative!
And don’t forget that you can always crisp up your tostada shells at home: just rub a little oil on the corn tortillas and leave them 4-5 minutes per side in the oven (400F).
This is what I did for the batch pictured above.
Keep in mind that this process will always work best with thin tortillas. Learn more about how to cook your own tostada shells.
For the tostadas I started with a thin layer of these refried beans. I always seem to have some in the fridge, but you can consider them optional.
Then I topped with cooked ground beef and a little grated cheese.
And finish them with some fresh chopped cilantro and lots of Salsa de Aguacate.
And they were a delicious weeknight meal that didn’t require too much time in the kitchen…
Perfect!
Ok, I hope you try this combination: the light Salsa de Aguacate pairs quite well with the fiery ground beef. Feel free to use that combination for your tacos, burritos, quesadillas, etc.
Enjoy!
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Ground beef tostadas with avocado salsa
Please keep these ground beef tostadas with salsa de aguacate in mind for some quick meals! It’s a delicious combination and is achieved without much effort.
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Portions: 3
Calories: 848kcal
ingredients
For the minced meat:
- 1 lb. Ground beef
- 1/2 small onion
- 2 garlic cloves
- 1-2 chipotles in adobo
- 1-2 spoons adobo sauce
- 1 table spoon chili powder (optional)
- 2-3 teaspoons Mexican oregano
- 1/4 teaspoon cumin
- 3/4 teaspoon salt (plus more to taste)
- freshly ground black pepper
- water spray
For the avocado salsa:
- 1 avocado
- 1/2 clove of garlic
- juice of 1 lime
- 1/4 teaspoon salt
- 1/4 cup waterfall
- 4-5 coriander sprigs
For the Tostadas:
- 1 cup refried beans
- 1 cup grated cheese
- chopped fresh coriander
- 6-8 toasted shells
Instructions
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To make the Salsa de Aguacate, simply add the following ingredients to a blender or food processor: the pulp of a single avocado, 1/2 peeled garlic clove, 4-5 sprigs of cilantro, juice of 1 lime, 1/4 cup water, and 1/4 teaspoon salt. Combines well. If it doesn’t come together easily, simply add another splash of water.
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For the ground beef, start by finely chopping 1/2 small onion. Fry the onion in a little oil over medium heat. Once the onion has softened you can add half a kilo of minced meat, cooking until it is browned. Once browned, you can drain off the fat if you wish. Add 2 minced garlic cloves and cook briefly for 30-60 seconds, then add remaining ingredients: 1-2 diced chipotles in adobo, 1-2 tablespoons adobo sauce from can, 1 tablespoon chili powder (optional ), 1/4 teaspoon cumin, 2-3 teaspoons Mexican oregano, 3/4 teaspoon salt, freshly ground black pepper and a splash of water. Mix well over medium heat and then give a final taste to season. I added another generous pinch of salt to this batch. Once you’re happy with the flavor, turn the heat down to low to keep it warm. Note: I usually scrape out the seeds from chipotles. Read more about working with chipotles in adobo.
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To cook your tostada shells, rub a thin layer of oil on each side of the corn tortillas using your fingers or a pastry brush. Leave them 4-5 minutes per side in the 400°F oven, or until crisp and starting to turn a darker brown. See Homemade Tostada Shells for some photos on this process. If using store-bought tostada shells, be sure to heat them before serving.
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Prepare the other fixings. For this batch that meant grating some Jack cheese and chopping some cilantro. I also used some of these refried beans.
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Each tostada shell receives a thin layer of refried beans, ground beef, cheese, cilantro and plenty of Salsa de Aguacate. Feel free to give them one last squeeze of lime. Enjoy!!
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