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Tostadas with beef and raspberry salsa
45 m active | 4 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 1135
  • Fat about 84g
  • Carbohydrates about 47g
  • Protein about 41g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1.2 kg beef back ribs
  • 2 red onion
  • 2 garlic clove
  • 4 tbsp tomato puree
  • 1 tsp ground cumin
  • 2 tbsp raspberry jelly
  • 1 tsp smoked paprika
  • 1 tsp chilli flakes (e.g. Fine Food Chile Chipotle)
  • 3 dl beef bouillon
Raspberry salsa
  • 1 red onion
  • 1 organic lime
  • 1 garlic clove
  • 2 tbsp coriander
  • 1 tbsp olive oil
  • 250 g raspberries
  • salt and pepper to taste
  • 1.5 dl oil, for deep-frying
  • 3 baby lettuce
  • 10 corn tortillas (approx. 200 g)
  • 1 avocado
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And that's how it's done
And that's how it's done
Heat the oil in a frying pan. Salt the meat, brown for approx. 6 mins. per batch, remove. Reduce the heat, wipe away the oil leaving approx. 1 tbsp.
Finely chop the onions and garlic, sauté in the frying pan for approx. 4 mins. Add the tomato puree, jelly and spices, cook briefly. Pour in the stock and bring to the boil.
Reduce the heat, return the meat to the pan.
To braise in the oven
Cover and cook for approx. 3 hrs. in the centre of an oven preheated to 160°C. Remove the meat, pull apart using two forks. Return the meat to the sauce, mix, cover and keep warm in the switched-off oven.
Raspberry salsa
Grate a little lime zest into a bowl and squeeze in the juice. Finely chop the onion, mince the garlic, finely chop the coriander, mix everything into the bowl. Mix in the raspberries, crush gently, season.
Heat the oil in a pan. Cook the tortillas one after the other for approx. 1 min. on each side until crispy. Remove with a slotted spoon and drain on paper towels. Cut the avocado into slices, remove the lettuce leaves, arrange both on top of the tostadas along with the meat and raspberry salsa.

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