Mexican tostada's with steak and guacamole

Heat a frying pan without oil or butter and fry the gordita's in 3 min. Crispy. Turn halfway. Keep them separate.

Make the guacamole: keep the shallot and garlic from the package.

Cut the stalk of the red pepper and remove the seeds, cut the flesh finely.

Cut the tomato into small cubes, squeeze the lime and taste the pulp of the avocados.

Mix the red pepper to taste with the tomato and avocado and season with 2 tbsp lime juice, pepper and salt.

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.

Remove from the pan and leave covered under aluminum foil for 5 minutes.

Meanwhile, wash the zucchini. Chop the shallot, finely chop the garlic and cut the zucchini into 2 cm cubes.

Let the kidney beans and corn leak in a colander.

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.

Add the beans and corn and warm for 3 minutes. Cut the steak into strips.

Put the fried gordita's (tostada's), guacamole, vegetables and crème fraîche on the table. This way everyone can invest their own tostada's.