Best Picadillo Tostadas Recipes

PICADILLO TOSTADAS

Steps:

• Directions:
• Heat 1 tablespoon oil in a large skillet over medium heat. Add onion until tender; about 3 minutes. Add ground beef breaking it up with a spoon.
• While beef cooks, add tomatoes, garlic, salt, and chipotle peppers to a blender. Blend until smooth. Add blended mixture, potatoes, carrots and cilantro to beef. Reduce heat to medium low; cover and simmer for 12-15 minutes. Remove bay leaf.
• While mixture simmers, heat 1 cup cooking oil in a large skillet over medium heat. Carefully fry each tortilla, about 1 minute on each side or until crispy and golden brown. Transfer to a paper towel lined plate to absorb excess oil.
• To assemble: spread a layer of refried beans on each tostada. Top with picadillo, a dollop of sour cream, avocado and a sprig of cilantro. Serve.

PICADILLO TOSTADAS

Steps:

• In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink. Pour off any excess fat, add the raisins, the tomato sauce, the olives, the cinnamon, the cloves, and salt and pepper to taste, and simmer the mixture, stirring occasionally, for 10 to 15 minutes, or until it is thickened. The picadillo may be made 1 day in advance, kept covered and chilled, and reheated before proceeding.
• In a skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas, 1 at a time, for 30 seconds to 1 minute, or until they are crisp and golden, and transfer them with tongs as they are fried to paper towels to drain. Arrange the tostada shells in one layer on platters, divide the picadillo among them, and top it with the lettuce and the onion.

BRAZILIAN PICADILLO

Steps:

• In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.
• In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.
• Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.