Please keep these Ground Beef Tostadas with Salsa de Aguacate in mind for some quick meals!
It's a delicious combo and it comes together without too much effort.
The fixings on the Tostadas are flexible, but no skimping on the Salsa de Aguacate as that is 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 lies somewhere between a traditional Salsa and a chunkier Guacamole.
It'll taste mild out of the blender, but it really comes alive when paired with bold, 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 whirl:
the flesh of a single avocado
juice of 1 lime
4-5 sprigs cilantro
1/4 teaspoon salt
1/4 cup water
1/2 garlic clove
You'll get a light and creamy green sauce with some lip-smacking tang. Perfect!
For the ground beef I'm relying on chipotles for flavor -- the smoky heat of the chipotles works wonders with beef and I come back to this pairing on a regular basis.
Here's how I usually put it together, but keep in mind there's some flexibility on this ingredient list once the chipotles are in place:
1 lb. ground beef
2 garlic cloves
1-2 chipotles in adobo
1-2 tablespoons adobo sauce from the can
1 tablespoon chile powder (optional)
2-3 teaspoons Mexican oregano
1/4 teaspoon cumin
3/4 teaspoon salt (plus more to taste)
freshly cracked black pepper
It's simple process -- once the onion is softened you can brown the ground beef and then add the remaining ingredients. I'll put exact instructions in the recipe box below.
Be sure to take a final taste for seasoning -- I will frequently add more salt and aromatics at the end, but this is dependent on the fat content of the beef.
Once you've got the beef and the Salsa de Aguacate in place then everything else is a bonus, so feel free to get creative!
And don't forget that you can always crisp up your own tostada shells at home -- simply rub some oil on corn tortillas and give them 4-5 minutes per side in the oven (400F).
That's what I did for the batch pictured above.
Keep in mind that this process will always work best with tortillas that are thin. More info on baking your own tostada shells.
For the tostadas I started with a thin layer of these refried beans. I always seem to have some of those in the fridge but you can consider them optional.
Then I topped with the cooked ground beef and some shredded cheese.
And finished them off with some freshly chopped cilantro and loads of the Salsa de Aguacate.
And they were a delicious weeknight meal that didn't require too much time in the kitchen...
Okay I hope you try out this combo -- the light Salsa de Aguacate pairs quite well with the fiery Ground Beef. Feel free to use that combo for your tacos, burritos, quesadillas, etc.
Ground Beef Tostadas with Salsa de Aguacate
For the Ground Beef:
- 1 lb. ground beef
- 1/2 small onion
- 2 garlic cloves
- 1-2 chipotles in adobo
- 1-2 tablespoons adobo sauce
- 1 tablespoon chile powder (optional)
- 2-3 teaspoons Mexican oregano
- 1/4 teaspoon cumin
- 3/4 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- splash of water
For the Salsa de Aguacate:
- 1 avocado
- 1/2 garlic clove
- juice of 1 lime
- 1/4 teaspoon salt
- 1/4 cup water
- 4-5 cilantro sprigs
For the Tostadas:
- 1 cup refried beans
- 1 cup shredded cheese
- freshly chopped cilantro
- 6-8 tostada shells
- To make the Salsa de Aguacate, simply add the following ingredients to a blender or food processor: the flesh of a single avocado, 1/2 peeled garlic clove, 4-5 sprigs cilantro, juice of 1 lime, 1/4 cup water, and 1/4 teaspoon salt. Combine well. If it's not combining readily simply add another splash of water.
- For the Ground Beef, start by finely chopping 1/2 small onion. Sweat the onion in some oil over medium heat. Once the onion has softened you can add the pound of ground beef, cooking until it is browned. Once browned you are welcome to drain off any fat if you want. Add 2 minced garlic cloves and cook briefly for 30-60 seconds, and then add the remaining ingredients: 1-2 diced chipotles in adobo, 1-2 tablespoons adobo sauce from the can, 1 tablespoon chile powder (optional), 1/4 teaspoon cumin, 2-3 teaspoons Mexican oregano, 3/4 teaspoon salt, freshly cracked black pepper, and a splash of water. Combine well over medium heat and then take a final taste for seasoning. 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 warm. Note: I usually scrape out the seeds of the chipotles. More info on working with chipotles in adobo.
- To bake your own tostada shells, rub a thin layer of oil on each side of the corn tortillas using your fingers or a pastry brush. Give them 4-5 minutes per side in the oven at 400F, or until they are crispy and just starting to turn a darker brown. See Homemade Tostada Shells for some pics on this process. If you are using store-bought tostada shells be sure to warm them up before serving.
- Prepare the other fixings. For this batch that meant shredding some Jack cheese and chopping up some cilantro. I also used some of these refried beans.
- Each tostada shell gets a thin layer of refried beans, ground beef, cheese, cilantro, and plenty of Salsa de Aguacate. Feel free to give them a final squeeze of lime. Enjoy!!