SEATTLE — The tostada might be one of the most underrated Mexican dishes. How can you go wrong with the crunch, and the toppings? Chef Makini Howell from Plum Bistro is here with her plant-based take! Makini writes, "We are elevating the forgotten one in this yummy, slightly spicy, meaty, rich crunchy dinner. Or make them with mini tortillas for a happy hour with friends and neighbors."
Tostadas with Chipotle plant-based steak and refried beans
INGREDIENTS
- Store-bought tostada shells
- Chipotle Plant beef mixture
- About 1 cup or more shredded Lettuce like romaine or iceberg
- About a cup of small diced tomatoes
- 1-2 whole avocados Avocados diced
- ½ cup jalapeno crema (optional)
- Hot Pickled onions (optional but recommended recipe follows)
- ½ cup Parmesan cheese (I like Follow your Heart or Go Veggie)
- About ½ cup shredded Cilantro
- Lime wedges
For chipotle beef
- 1 lb ground plant beef Impossible is good here
- ¼ cup cooking oil
- 1/2 cup finely chopped onion
- 1 tablespoon chopped garlic
- 2 tablespoons Chipotle pepper in adobo sauce
- 1 teaspoon cumin ground
- 1 teaspoon dry oregano
- ¼ cup tomato sauce
- ½ cup veggie or vegan chicken stock
- ¾ teaspoon salt or more if you like
For refried beans
- 2 cans of refried beans
- 1 teaspoon taco seasoning
For hot pickled onions
INGREDIENTS:
- 1 medium red onion julienned
- 3-5 habaneros sliced
- 1 cup fresh lemon juice
- 2 cloves of garlic smashed
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For chipotle beef
INSTRUCTIONS
Heat a pan to medium-high and add in onions, garlic, plant-based beef and chipotle pepper, sauté until plant meat starts to turn color and firm up. Season with salt, cumin, and oregano, stir in, and add in tomato sauce and veggie stock. Cook another couple of minutes until flavors are well combined. The plant meat may appear to have too much oil, scoop the plant beef out of the pan with a slotted spoon and leave oil behind for refried beans.
For refried beans
INSTRUCTIONS:
Open two cans of your favorite refried beans I just used the Rosarita vegan one here there are literally TONS of options for vegan refried beans pick your fav. Once you have beans open add to the same pan you cooked the plant beef in heat and add 1 teaspoon of taco seasoning.
For hot pickled onions
INSTRUCTIONS
In a pickling jar or a container with a lid, add in the onions, habernos, lemon juice and season with salt and pepper, seat jar or container shake to combine and store for 4-6 hours to let the heat from the pepper release and the citrus to pickle the onions.
Make me a tostada already!
To build tostadas
Spread refried beans on tostada shells, top with seasoned plant beef, add shredded lettuce, diced tomatoes, diced onions diced avocado, drizzle generously with jalapeno crema and top with spicy pickled onions and grated parmesan cheese sprinkle with cilantro.
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