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Mexican tostada's with steak and guacamole
Mexican tostada with steak and guacamole
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Ingredients
Directions
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Heat a frying pan without oil or butter and fry the gordita's in 3 min. Crispy. Turn halfway. Keep them separate.
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Make the guacamole: keep the shallot and garlic from the package.
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Cut the stalk of the red pepper and remove the seeds, cut the flesh finely.
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Cut the tomato into small cubes, squeeze the lime and taste the pulp of the avocados.
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Mix the red pepper to taste with the tomato and avocado and season with 2 tbsp lime juice, pepper and salt.
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Sprinkle the steaks with the picadillo and salt and pepper. Heat the oil in a frying pan and fry the steaks in 6 min. Rosé. Times regularly.
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Remove from the pan and leave covered under aluminum foil for 5 minutes.
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Meanwhile, wash the zucchini. Chop the shallot, finely chop the garlic and cut the zucchini into 2 cm cubes.
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Let the kidney beans and corn leak in a colander.
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Heat the rest of the oil in the frying pan and fry the shallot, garlic, zucchini, the rest of the picadillo, pepper and salt for 3 minutes on medium heat. Change regularly.
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Add the beans and corn and warm for 3 minutes. Cut the steak into strips.
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Put the fried gordita's (tostada's), guacamole, vegetables and crème fraîche on the table. This way everyone can invest their own tostada's.
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Nutrition
920Calories
Sodium31% DV745mg
Fat78% DV51g
Protein92% DV46g
Carbs21% DV63g
Fiber52% DV13g
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