Chipotle beef tostaditas

Prep 0 h : 20 m
Cook 0 h : 35 m


  • 2 chipotle chillies

    125ml boiling water

    12 round white corn tortillas, each 17cm in diameter

    Vegetable oil, for deep-frying

    1 tbsp vegetable oil, extra

    80g brown onions, thinly, sliced

    1 clove garlic, crushed

    280g minced beef

    1 tbsp tomato paste

    250ml non-alcoholic beer

    ¼ cup coarsely chopped fresh coriander


  • Cover chillies with the boiling water in a small heatproof bowl; stand 20 mins.

    Meanwhile, cut three 7cm rounds from each tortilla.

    Heat oil in wok; deep-fry rounds, in batches, until browned lightly.

    Drain on absorbent paper.

    Drain chillies over small bowl; reserve liquid.

    Discard stems from chillies.

    Blend or process chillies and reserved liquid until smooth.

    Heat extra vegetable oil in medium frying pan; cook onion, stirring, until softened.

    Add garlic and beef; cook, stirring, until beef is changed in colour.

    Stir in paste, non-alcoholic beer and chilli puree; bring to the boil.

    Reduce heat; simmer, uncovered, about 15 mins or until liquid is almost evaporated.

    Stir in coriander.

    Season to taste.

    Top each tortilla crisp with rounded teaspoon of the chipotle beef then with ½ teaspoon of the sour cream.