Banh Mi-Style Organic Beef Tostadas
with Pickled Veggies, Spicy Mayo & Crispy Onions
- Sesame
- Soy
- Wheat
- Eggs
Ground beef is seasoned with chili sauce and sweet soy glaze, then spooned over crispy baked flour tortillas for these banh mi-inspired tostadas. Quick-pickled cucumber, carrot, and onion add bright, tangy crunch on top, while a drizzle of Sriracha mayo and a shower of crispy fried onions bring the heat and texture home.
Ingredients
3 ounce
Carrot
10 ounce
Organic Ground Beef
1 unit
Red Onion
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 teaspoon
Sriracha
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
-
Trim and thinly slice cucumber crosswise into rounds. Trim, peel, and grate carrot on the largest holes of a box grater. Halve and peel onion; thinly slice one half. Finely dice remaining onion. Roughly chop cilantro.
-
In a medium microwave-safe bowl, combine cucumber, carrot, sliced onion, vinegar, 1 tsp sugar (2 tsp for 4 servings), and salt. Cover with plastic wrap and microwave for 1 minute.
-
Carefully remove plastic wrap. Stir in cilantro.
-
Set aside to pickle, stirring occasionally, until ready to serve.
-
In a small bowl, combine mayonnaise, Sriracha, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
-
Set aside until ready to serve.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add organic beef* and diced onion. Cook, breaking up meat into pieces, until browned and fully cooked through, 4-6 minutes. Season with salt and pepper.
-
Turn off heat; stir in chili sauce and half the sweet soy glaze.
-
While beef cooks, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between two sheets for 4). Gently prick each tortilla in a few places with a fork.
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Bake on top rack, flipping halfway through, until lightly golden, 8-10 minutes. (For 4, bake on top and middle racks, flipping and swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.
-
Divide tortillas between plates. Top with beef mixture and pickled veggies (draining first).
-
Drizzle tostadas with remaining sweet soy glaze and as much spicy mayo as you like. Garnish with crispy fried onions and serve.
