Equipment
Ingredients
Beef Filling
- 450 g lean ground beef
- 30 g chipotles in adobo, minced
- 5 g ground cumin
- 3 g smoked paprika
- 3 g kosher salt
- 60 ml water
Assembly
- 4 large flour tortillas, room temperature
- 4 tostada shells
- 150 g shredded mexican cheese blend
- 120 ml sour cream
- 100 g iceberg lettuce, finely shredded
- 150 g roma tomatoes, diced
- 15 ml neutral cooking oil
Nutrition (per serving)
Method
Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until browned and cooked through, reaching an internal temperature of 74 C / 165 F.
Drain any excess fat from the skillet to prevent soggy wraps later.
Reduce heat to medium. Stir the minced chipotles in adobo, ground cumin, smoked paprika, kosher salt, and water into the beef. Simmer until the liquid has mostly reduced and coats the meat evenly.
Warm the large flour tortillas briefly in a microwave for 10-15 seconds or on a dry pan to make them pliable and prevent tearing during assembly.
Lay a warm tortilla flat on a cutting board. Place a scoop of the beef mixture in the very center, about the size of the tostada shell. Top the beef with a handful of shredded cheese.
Place a tostada shell directly on top of the cheese. Spread a layer of sour cream over the tostada shell, then add a handful of shredded iceberg lettuce and diced tomatoes.
Tightly fold the edges of the flour tortilla up and over the filling towards the center, creating pleats as you go around the circle until the fillings are fully enclosed.
Wipe the large skillet clean and add neutral oil, heating over medium heat. Carefully place the wrap seam-side down into the skillet. Press gently with a spatula and toast until golden brown.
Flip the wrap carefully and toast the other side until equally golden and crispy. Remove from the pan, slice in half, and serve immediately.
Chef's Notes
- For the best structural integrity, always place the pleated side down first in the hot pan. The heat will fuse the folds together, sealing the wrap perfectly.
- If your burrito-sized tortillas are slightly too small to close over the tostada, cut a smaller flour tortilla into quarters and place a piece over the gap before folding the edges inward.
- To elevate the flavor profile, create a quick adobo crema by whisking your sour cream with an extra teaspoon of the adobo sauce.
- Ensure your diced tomatoes are well-drained. Excess tomato juice is a primary culprit for compromising the crunch of the tostada.
Storage
Refrigerator: 2 days — Wrap tightly. The internal tostada will lose its crunch after storage.
Reheating: Reheat in a skillet over medium heat or air fryer at 175 C until warmed through.
