Tostadas de Carne y Cerveza (Tostadas of Meat and Beer)

One of the things I love about tostadas and tacos is the mix of fresh ingredients and warm, southwestern spiced ingredients. It's no secret I could and would eat it every day. The ground beef is simmered in a tomato sauce made with the beer and spiced with the usual chili powder and cumin. Add the green chilis and some other spices and the flavor becomes much like chili. A good chili.

These can be topped with whatever you like, but lettuce and tomatoes are a must. The crunchy lettuce and tomatoes add the freshness I love. For me, cilantro, green onions, and sour cream are also mandatory. Black olives, jalapenos, and hot sauce are more options. I think it would be fun to have a party with a "tostada bar" where guests can put on whatever they like, then wash it all down with some Mexican beer. Few Swiss would come to such an event...Guess that leaves more for me :P

These can messy to eat. I use a pizza wheel to cut the tortilla into quarters and eat each slice like a piece of pizza. To each their own!

Tostadas de Carne y Cerveza (Tostadas of Meat and Beer)

Makes 8 tostadas


  • 1 pound (454 g) ground beef
  • 1 small onion, diced fine
  • 4 ounces (113 g) tomato paste
  • 12 ounces (355 mL) beer (I would stay away from dark beers)
  • 1-4 ounce (113 g) can green chiles, diced
  • 1 clove garlic, minced
  • 1 Tablespoon chili powder
  • 1/2-3/4 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • 1 can refried beans
  • Vegetable oil
  • 8 corn tortillas
  • 2 cups (200 g) cheddar cheese, shredded
  • 1 head lettuce, shredded
  • 2 medium tomatoes, chopped
  • 2 avocados, peeled, seeded and diced (squirt on some lime juice to prevent browning)
  • 1 green onion, finely sliced
  • fresh cilantro and sour cream for serving


In a large skillet, brown the ground beef with the onion. Drain the fat if necessary and season the mixture with salt and pepper. Add the tomato paste, beer, green chiles, garlic, chili powder, cumin, and sugar. Heat the mixture until it begins to boil, then reduce the heat and simmer, uncovered, for 20-30 minutes, or until rich and thickened.

Place the refried beans in a small saucepan and heat gently over low heat.

Heat 1/4" to 1/2" of vegetable oil in a small skillet until hot. Dip each tortilla into the oil. Cook each side for approximately 20-40 seconds or until lightly browned and crisp. Drain on paper towels. *I bake my corn tortillas at 400 degrees F on a cookie sheet for about 8-10 minutes, flipping them half way through. Watch them carefully as they will get dark quickly. They crisp up as they cool.

When ready to serve, prepare each tostada separately. Spread a generous amount of beans over a tortilla. Top with a layer of beef and sprinkle over cheddar cheese. Add lettuce, tomatoes, avocado, cilantro, green onions, and a dollop of sour cream. Serve warm.

Adapted from 'Tortilla Lovers' cookbook

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