5 Mex-Al baked Tostadas
200 gr of white cabbage,
250 gr beef steak
250g of Oaxaca cheese, shredded (calculate 50g per tlayuda)
2 tablespoons lard
1 can of refried beans with chipotle
500g Mex-Al avocado pulp
Salt
Pepper
Taco seasoning mix Mex-Al
1 sliced red onion
2gr Mexican oregano
¼ cup vinegar
Hot water
To serve:
1 large tomato, sliced
Cilantro
Radish, sliced
1/2 lime per tlayuda
Hot sauce to taste
1. Place 1 tablespoon of lard in a frying pan, add the beans and sauté them until heated.
2. Marinate the meat with the taco seasoning and grill the meat to your liking. Set aside.
3. Place the sliced onions in a heat resistant bowl. Add hot water and let stand for 15 minutes. Remove the water and add the vinegar and oregano and set aside until ready to serve.
4. Season the avocado pulp with salt, pepper and lemon to taste.
5. Wash the cabbage, cut it into thin strips and place it in a bowl with water and salt. Drain before serving.
6. Heat the tostadas on a griddle or in a frying pan (or in the oven) without oil over medium heat until golden brown.
7. Spread the tostadas with the refried beans, add the pickled onion, cabbage, cheese and the pieces of meat.
8. Garnish with the avocado pulp, tomato, radish and cilantro.
9. Drizzle with lime juice to taste and serve immediately with the sauce of your preference.
NOTE: Tlayudas should be served as soon as they are prepared to prevent the tortilla from getting soaked through.
