Tostadas with beef picadillo, potato and chipotle.
About this recipe
Crispy tostadas crowned with seasoned beef picadillo with tomato, potato and chipotle. A comforting and economical Mexican street food.
History & Origin
Picadillo tostadas represent the perfect union of two Mexican culinary traditions: the pre-Hispanic tostada and Colonial picadillo. Picadillo, whose name comes from the verb "picar" meaning to chop into small pieces, has roots in medieval Spanish cookery where minced meat stews were prepared with spices and dried fruits. Upon arriving in Mexico during the Conquest, this technique merged with local ingredients such as tomato, chillies and potato, creating an entirely new and distinctively Mexican stew. The cooks of New Spain discovered that serving picadillo on crispy corn tostadas created an irresistible contrast of textures. During the 18th and 19th centuries, this combination established itself as popular food in the markets and fondas of Mexico City, Puebla and Guadalajara.
Estimated cost
£7.75
Total cost
£1.29
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
350
Calories
18g
Protein
30g
Carbohydrates
16g
Fat
3.5g
Fibre
520mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
In a frying pan with oil, fry the chopped onion and garlic until translucent. Add the beef mince and cook until it changes colour.
- 2
Add the chopped tomatoes, diced potato and chopped chipotle chillies. Season with salt, pepper and cumin.
- 3
Cook over medium-low heat for 20 minutes until the potato is tender and the picadillo is moist but not watery.
💡 If it becomes too dry, add a splash of beef stock.
- 4
Spread refried beans on each tostada and top with a generous portion of hot picadillo.
- 5
Crown with soured cream, chopped lettuce, fresh cheese and salsa to taste. Serve at once.
Rate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Chicken Tinga Tostadas
Crispy tostada topped with shredded chicken in a smoky chipotle tomato sauce.
Queso Asado (Grilled Sonoran Cheese)
Sonoran fresh cheese melted on a griddle with chilli strips and flour tortillas.
Courgette Flower Quesadillas
Corn masa quesadilla filled with sauteed courgette flowers and Oaxaca cheese.
Pressed Pork Crackling Gorditas
Thick corn masa pocket stuffed with pressed pork crackling in green salsa.