Mex I can
Prep Cook Rest Serves 20 min 4 hr 1 hr 6-8
1 garlic clove, peeled 250ml fresh lime juice 500g lean best sirloin or rump steak, minced 150g fresh tomatoes, finely diced
50g white onion, peeled and finely diced
30g fresh coriander, finely chopped
1 tbsp hot sauce
5g chipotle chilli powder 1 tbsp oregano leaves Salt and black pepper, to taste
1 ripe avocado, sliced, to garnish Slice the garlic clove very thinly and add to the lime juice, followed by the minced lean meat, then let it “cook” in the juices for four hours. Stir occasionally, until the meat has changed colour.
Transfer to a mixing bowl with the rest of the ingredients.
Season well, and leave to rest for at least one hour, so the flavours combine.
Serve about one tablespoon of the mixture on each tostada, and garnish with a thin slice of the avocado. You can find many of these ingredients in supermarkets, but you could also try specialists such as mexgrocer.co.uk and latiendita.co.uk