Tostada Compuesta
"Per recipe request from Rockin Robins Cooking Mexican recipes."
Original is 4 servings
Ingredients
- MEXICAN BEEF
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- VINAIGRETTE
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- TO SERVE
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Nutritional
- Serving Size: 1 (655.1 g)
- Calories 1487.7
- Total Fat - 98.2 g
- Saturated Fat - 30.4 g
- Cholesterol - 261.5 mg
- Sodium - 1344.6 mg
- Total Carbohydrate - 61.5 g
- Dietary Fiber - 9.3 g
- Sugars - 21.3 g
- Protein - 92.3 g
- Calcium - 913.6 mg
- Iron - 22.3 mg
- Vitamin C - 24.7 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
MEXICAN BEEF: Make Mexican beef by frying beef and onion together; drain fat. Add garlic; add cumin, oregano, and chili powder. Add tomato sauce. Simmer for 20 minutes.
Step 2
VINAIGRETTE: Mix red wine vinegar, honey, lime juice, chili powder, olive oil, parsley and garlic powder together.
Step 3
Preheat oven to 400 degrees Fahrenheit.
Step 4
Add a little meat to refried beans; spread on tostada.
Step 5
Place on a cookie sheet.
Step 6
Top with cheese.
Step 7
Bake in oven until cheese melts and beans bubble.
Step 8
Plate; add 1/2 cup lettuce, sprinkle with vinaigrette, sprinkle on tomatoes and black olives.
Step 9
Take a spoonful of meat; put on top; sprinkle with cheese and side with sour cream and guacamole.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the ground beef, select a leaner cut for a healthier option.
- For the olive oil, use a light-tasting variety for a milder flavor.
- Substitute ground turkey for the ground beef. This substitution will reduce the fat content of the dish, making it a healthier option.
- Substitute vegan cheese for the monterey jack cheese. This substitution will make the dish vegan-friendly and provide a source of plant-based protein.
Vegetarian Tostada Compuesta Fry diced onion and garlic in olive oil until onion is softened. Add cumin, oregano, and chili powder. Add tomato sauce and simmer for 20 minutes. Prepare the vinaigrette as above. Preheat oven to 400 degrees Fahrenheit. Spread refried beans on tostada and top with cheese. Bake in oven until cheese melts and beans bubble. Plate; add 1/2 cup lettuce, sprinkle with vinaigrette, sprinkle on tomatoes and black olives. Top with diced vegetables of your choice and sprinkle with cheese. Serve with sour cream and guacamole.
Vegetarian Fajita Tostada Compuesta Fry diced onion, bell peppers, and garlic in olive oil until vegetables are softened. Add cumin, oregano, and chili powder. Add tomato sauce and simmer for 20 minutes. Prepare the vinaigrette as above. Preheat oven to 400 degrees Fahrenheit. Spread refried beans on tostada and top with cheese. Bake in oven until cheese melts and beans bubble. Plate; add 1/2 cup lettuce, sprinkle with vinaigrette, sprinkle on tomatoes and black olives. Top with diced vegetables of your choice and sprinkle with cheese. Serve with sour cream and guacamole.
Mexican Rice: A delicious accompaniment to this tostada compuesta, Mexican rice is a flavorful blend of rice, tomatoes, onions, garlic, and cilantro. The combination of flavors is sure to complement the beef and beans in the tostada and add an extra layer of flavor to the dish.
Refried Beans: Refried beans are a classic Mexican side dish that pairs perfectly with tostada compuesta. The creamy beans are full of flavor and provide a great contrast to the crunchy tostada. The beans are a great source of protein and fiber, making them a great addition to this hearty meal.
FAQ
Q: How do I make the Mexican beef?
A: Fry the beef and onion together and drain the fat. Then add the garlic, cumin, oregano, chili powder, and tomato sauce. Simmer for 20 minutes.
Q: How long do I simmer the Mexican beef?
A: Simmer the beef for 20 minutes or until the beef is cooked through and tender.
4 Reviews
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Fun facts:
The origin of the tostada compuesta dates back to the 19th century in Mexico. It was a popular dish among the upper classes in Mexico City, and was served in many of the city's restaurants.
This dish was famously served to former United States President Dwight D. Eisenhower when he visited Mexico in 1960. It was served to him by the then-President of Mexico Adolfo López Mateos, who was known to be a fan of the tostada compuesta.