Beef Tostadas

Ingredients

• 1500 g beef shoulder(500g)
• 21 teaspoon salt(6g)
• 30.5 teaspoon black pepper(1g)
• 41 teaspoon garlic powder(3g)
• 51 teaspoon onion powder(2g)
• 61 teaspoon paprika(2g)
• 71 tablespoon Maggi seasoning(15g)
• 81 lemon(60g)
• 91 tablespoon vegetable oil(14g)
• 101 tablespoon butter(14g)
• 115 tomato(600g)
• 121 onion(100g)
• 1330 g cilantro(30g)
• 141 jalapeño pepper(15g)
• 151 teaspoon oregano(1g)
• 160.5 cup mayonnaise(120g)
• 173 garlic cloves(9g)
• 181 tablespoon olive oil(14g)
• 192 avocado(300g)
• 208 tostada shells(160g)
• 210.5 cup sour cream(120g)
• 220.5 cup cheese(60g)

Instructions

1. 1Cut the beef shoulder into small pieces.
2. 2Season the beef with salt, black pepper, garlic powder, onion powder, paprika, Maggi seasoning, and juice of half a lemon. Mix well.
3. 3Heat vegetable oil in a skillet over medium-high heat. Add the beef and cook until browned.
4. 4Add butter to the skillet and cook until the beef is cooked through and juicy. Remove from heat.
5. 5For the pico de gallo, finely chop tomatoes, half the onion, cilantro, and jalapeño pepper. Mix together with salt, oregano, and juice of half a lemon.
6. 6For the garlic sauce, blend mayonnaise, garlic cloves, cilantro, a piece of onion, olive oil, and juice of half a lemon until smooth. Season to taste.
7. 7For the guacamole, mash avocados with salt, black pepper, oregano, and lemon juice.
8. 8To assemble the tostadas, spread a layer of guacamole on each tostada shell.
9. 9Add a portion of cooked beef, then top with pico de gallo and garlic sauce.
10. 10Garnish with sour cream, cheese, and extra cilantro as desired. Serve immediately.