Chipotle beef tostaditas
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.