Chipotle Beef Tostadas w/ Slaw
Back in the day, when KC and I were dating, we used go to this bar called Daddy O’s in the Village. Ok, truth be told, everyone knew our name there, It was (and still is) our favorite bar in NYC...and if you ask many, one of the very best in the Big Apple.
Obviously, any great bar starts with a kick-ass cocktail...but then add in stupidly good food and you can understand why we kept finding ourselves on the corner of Bedford and Leroy.
I used to order the Chicken Tinga Tostada, which were being made in a 15 square foot kitchen and were pure magic. Its actually the first place I really dug into a tostada. So anytime I see a recipe for one, it takes me back...
This one is no different.
Continuing my happy travels through some of my archived FoodNetwork Magazines, I found this yummy beef tostada with chipotle pepper topped with a cool-for-the-summer slaw with lime.
A little culinary lesson for those that don’t know... a tostada is a “toasted” tortilla, which you can fry in 20 seconds in a pan with some oil or toast up in the oven. So simply...even after a cocktail or two. (I’m just saying.)
And even more fun was having our friend, Benny, in town from NYC, who himself was no stranger to Daddy O’s. ; )
Click here for the skinny!
Chipotle Beef Tostadas
INGREDIENTS
2 tablespoons vegetable oil
1 pound ground organic beef chuck
1 large white onion, minced
Kosher salt
1 to 1 1/2 teaspoons chipotle chile powder and/or 1 tbsp chipotle chile in adobo sauce
1 10 -ounce can Mexican-style diced tomatoes with green chiles
1 15 -ounce can pinto beans, drained
1 medium zucchini or yellow squash, diced
2 cups coleslaw mix or shredded cabbage
Juice of 1 lime, plus lime wedges for serving
Freshly ground pepper
8 tostadas (flat crisp tortillas) or taco shells
1 1/2 cups shredded cheddar cheese (about 4 ounces)
THE SKINNY
Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes. Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.
Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.
Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.
Served with love for a dish that will always take us back to when we were young(er) on Bedford and Leroy Streets in city where it all began. xx
