2 pounds ground beef, 90/10 mix

  

¼ C vegetable oil

1 large yellow onion, diced small

4-5 garlic cloves, finely minced

2 T tomato paste

½ C water

  

1 T chili powder

2 t cumin

2 t dried oregano

1 T brown sugar

2 t salt

1 T chipotle puree

Juice of one lime

1 potato, peeled cooked and diced

(Wash potato and prick it all over with a fork. Cook on high heat in a microwave for 5 minutes. Let cool, peel and dice.)

  

For tostadas: Brush olive oil on both sides of the corn tortillas. Sprinkle with salt and chili powder. Place in a preheated 375 degree oven for 20 minutes until crisp.

In a skillet, brown beef with a pinch of salt and cracked pepper over medium high heat until cooked through. Remove meat to a paper towel lined plate and pour off fat. Wipe out pan and place back on the stove. Over medium high heat, add oil. Once it is shimmering, add onion and garlic. Once onion becomes translucent, add tomato paste. Reduce heat to medium and mix paste in well. Cook until a deeper color develops and bits begin to stick to the bottom of the skillet. See picture. Add water and scrape up brown bits. Add meat back to the skillet with the remaining ingredients. Cook over a medium heat until liquid is mostly absorbed and flavors have fully integrated. Cover and keep warm for service. Keep meat warm to at least 170 degrees. Meat can store overnight and be reheated with a little water added.

To assemble: place corn tortilla on a plate, add meat, green leaf lettuce, avocado tomatillo salsa, pickled red onions, cherub tomatoes, crumbled queso fresco, sour cream, lime and cilantro.