Sweet & Spicy Hoisin Beef Tostadas

Holy moley! Another winner from Hello Fresh. I'm feeling very satisfied with this service (at least for now) and have been quite impressed with the quality of their recipes and ingredients. 

This recipe originated with pork, but I chose beef again. Not a huge fan of ground pork by itself. I think I made the right choice too.

The tortillas I fried instead of put in the oven. I can't, in good conscious, put tortillas in the oven. The "Mexican" in me won't allow it. Those crispy critters make a perfect base for these tostadas. The ground beef was saucy and tangy/sweet at the same time. The clencher for me was the coleslaw over the top. 

The only downside is flour tortillas tend to not hold their crisp as much as a corn tortilla might. They got a little soggy in the middle while trying to eat them. No matter, it didn't stop me.

Sweet & Spicy Hoisin Beef Tostadas

Recipe from Hello Fresh

Serves 2

2 green onions, whites and greens separated, chopped

1 lime

4 oz coleslaw mix

1 tsp sriracha

2 T mayo

1 T sesame seeds

1 oz Sweet Thai Chili Sauce

2 T Hoisin sauce

6 small flour tortillas

10 oz ground beef (or pork)

Adjust rack to middle position and preheat oven to 450 degrees. Trim and slice scallions, separating whites from greens. Quarter lime.

In a medium bowl, combine coleslaw mix, scallion greens, 1⁄4 tsp sugar, juice from half the lime, and a pinch of salt.

In a small bowl, combine Sriracha and mayonnaise. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Drizzle tortillas with 1 TBSP oil; brush or rub to coat all over. 

Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. Toast on middle rack, carefully flipping tortillas halfway through, until lightly golden, 4-5 minutes per side. TIP: Watch carefully to avoid burning.

While tortillas toast, heat a drizzle of oil in a large pan over medium-high heat. Add protein (beef or pork) and scallion whites. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. 

Stir in sesame seeds, chili sauce, hoisin, and 1⁄4 cup water. Cook, stirring constantly, until sauce has thickened, 1-2 minutes.

Divide tortillas between plates; evenly top with pork and slaw. Drizzle tostadas with as much Sriracha mayo as you like. 

Serve with remaining lime wedges on the side.