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.
Live Demonstration on The Morning Show
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.
Ingredients for Chipotle Beef Tostadas
For the slow-cooked beef, you will need 1.5 kg beef chuck and 2 tbsp oil for browning. The braising liquid includes 3 chipotle peppers in adobo plus 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, and 500 ml beef stock.
For the pico de gallo, gather 1 medium red onion finely diced, 2 fresh jalapeños with seeds removed and finely diced, juice of ½ lime, 2 tbsp olive oil, 2 tomatoes with seeds removed and finely diced, ½ bunch coriander chopped, and salt and pepper.
Guacamole and Chipotle Sauce
The guacamole requires 3 avocados, juice of 1 lime, a pinch of salt, and black pepper. For the chipotle sauce, mix 100 ml Kewpie mayonnaise, 100 g sour cream, 2 tbsp chipotle peppers in adobo, and juice of ½ lime. You will also need about 15 corn tortillas, fresh jalapeño slices, crumbled fetta, and neutral oil for frying.
Step-by-Step Method
Season the beef lightly with salt and pepper, then brown it well in a heavy pot. 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.
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.
Combine the diced onion, jalapeños, lime juice, olive oil, tomatoes, coriander, salt, and pepper. Mix well and let sit so the flavours meld. Mash the avocados with the lime juice, salt, and black pepper until smooth but still slightly chunky.
Mix together the Kewpie mayonnaise, sour cream, sriracha, and lime juice until smooth. 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.
Assembling the Tostadas
Layer each tostada with guacamole, slow-cooked chipotle beef, pico de gallo, fresh jalapeño slices, crumbled fetta, and chipotle sauce. Serve immediately while the tostadas are crispy.
