Tostadas with beef and raspberry salsa
Try Tostadas with beef and raspberry salsa by FOOBY now. Or discover other delicious recipes from our category summer.
- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1 tbspolive oil
- 1 ⅕ kgbeef back ribs
- 1 tspsalt
- 2red onions
- 2garlic cloves
- 4 tbsptomato puree
- 2 tbspraspberry jelly
- 1 tspground cumin
- 1 tspchilli flakes
- 1 tspsmoked paprika
- 3 dlbeef bouillon
- 1organic lime
- 1red onion
- 1garlic clove
- 2 tbspcoriander
- 1 tbspolive oil
- 250 graspberries
- salt and pepper to taste
- 1 ½ dloil
- 10corn tortillas
- 1avocado
- 3baby lettuce
Instructions
Step 1
Heat the oil in a frying pan. Salt the meat, brown for approx. 6 mins. per batch, remove. Reduce the heat, wipe away the oil leaving approx. 1 tbsp.Step 2
Finely chop the onions and garlic, sauté in the frying pan for approx. 4 mins. Add the tomato puree, jelly and spices, cook briefly. Pour in the stock and bring to the boil.Step 3
Reduce the heat, return the meat to the pan.Step 4
Cover and cook for approx. 3 hrs. in the centre of an oven preheated to 160°C. Remove the meat, pull apart using two forks. Return the meat to the sauce, mix, cover and keep warm in the switched-off oven.Step 5
Grate a little lime zest into a bowl and squeeze in the juice. Finely chop the onion, mince the garlic, finely chop the coriander, mix everything into the bowl. Mix in the raspberries, crush gently, season.Step 6
Heat the oil in a pan. Cook the tortillas one after the other for approx. 1 min. on each side until crispy. Remove with a slotted spoon and drain on paper towels. Cut the avocado into slices, remove the lettuce leaves, arrange both on top of the tostadas along with the meat and raspberry salsa.