Tostadas with spicy beef, salsa and yoghurt dressing


For the tostadas: 500 g flour, 150 g thick plain yoghurt, 50 g melted butter, 5 g salt, Water, Oil for frying

For the spicy beef: 600 g beef, 1 tbsp Worcestershire sauce or soja sauce, 1 tbsp sherry vinegar, 1 tsp molasses, salt & pepper, a pinch of BBQ spice, oil for frying

For the salsa and yoghurt: 2 tomatoes, 1 large avocado, 1 small red onion, 100 g thick plain yoghurt, 25 g flat leaf parsley 1 tsp brown sugar, juice of 2 lemons, chili (chopped, according to own taste)


For the tostadas, put the flour in a bowl and mix it with salt, butter and yoghurt. Once it has a crumbly consistency, add a little water and knead the dough until it becomes elastic and shiny. Cover it and set it aside for 20 minutes. Then cut the dough into 6-8 equal pieces and roll out into a round patty on a floured surface. In a hot frying pan coated with a little oil, fry the dough on both sides for approx. 1 - 2 min. each. For the spicy beef: Mix the BBQ spice, salt, pepper and oil together and coat the meat with it. Fry the meat in portions in a hot pan until cooked. When the last portion is cooked, add all the seared meat together with sherry vinegar, Worcestershire sauce or soy sauce and molasses. Turn or sear a few times and then set aside. For the salsa and yoghurt dressing, dice the tomato, avocado and onion and add the chilli, brown sugar and half the lemon juice and mix everything together. Combine the yoghurt, parsley and remaining lemon juice and set aside. To serve: Heat a pan and fry the tostadas until crisp. Arrange on a plate, spread the spicy beef on top and drizzle the salsa and yoghurt dressing over the top.

Wine recommendation:

Aged in oak, the Haute Cabrière Pinot Noir Reserve 2017 delights the palate with light truffle notes and sour cherries and is particularly well suited as a versatile food companion. With mocha and delightfully smoky notes, the Haute Cabrière Unwooded Pinot Noir 2020 magically creates an incomparable mouthfeel and fits particularly well with aromatic dishes.

Tags: Red Wine, Beef, Snacks

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