Tonight, we're teaching you the secret to crunchy tostadas. Give it a whirl and then pile 'em high with saucy Mexican beef, juicy kernels of lightly charred corn and cooling sour cream.
Always refer to the product label for the most accurate ingredient and allergen information.
mini flour tortillas(ContainsGlutenMay be presentSoy)
Mexican Fiesta spice blend(May be presentGluten)
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain the sweetcorn.
Heat a large frying pan over a high heat. When the pan is hot, add the sweetcorn and cook, tossing, until lightly charred, 5 minutes. Transfer to a small bowl. Roughly chop the tomato. Roughly chop the coriander. Add the tomato, coriander and white wine vinegar to the bowl with the charred corn. Season with salt and pepper and stir to combine.
TIP: Cover the pan with a lid to stop the kernels "popping" out.
Spread the mini flour tortillas over an oven tray lined with baking paper. Using a fork, poke a few holes in the tortillas to stop them puffing up as they cook, then lightly spray or brush with olive oil. Bake the tortillas until golden and crisp, 6 minutes.
TIP: Check on them and leave them in a little longer if they aren't ready yet, you want them to be golden and crisp but not burnt!
TIP: If you want to serve as tacos instead, no need to bake the tortillas!
SPICY! The spice blend is hot, use less if you're sensitive to heat. While the tortillas are baking, return the pan to a high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Reduce the heat to medium-high and add the onion and cook, stirring, until softened, 2 minutes. Add the carrot and cook until softened, 2 minutes. Add a drizzle of olive oil, the garlic, Mexican Fiesta spice blend and tomato paste and cook, stirring, until fragrant, 1 minute.
Add the warm water, reduce the heat to low and simmer until the chilli has thickened slightly, 2 minutes. Stir through the butter and shredded Cheddar cheese until melted, then season to taste with salt and pepper. Add a splash of water if the chilli looks dry.
Take everything to the table. Build your tostadas by placing a helping of the beef chilli on top of a tortilla. Serve with a spoonful of corn salsa and a dollop of sour cream.
TIP: In Mexican cuisine, tostadas are piled high with ingredients and eaten like an open sandwich. You can serve the crisp tostadas on the side of the toppings if you prefer, or just heat the tortillas and eat with the filling as tacos!