Tostada de Res

Meyer Natural Beef, Avocado, Mushroom Escabeche, Salsa Chicatana, Toasted Peanuts, Fried Shallots, Queso Añejo

Chef Bob Truitt of Casa Pública | Brooklyn

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Adapted by StarChefs | October 2018

INGREDIENTS

Salsa Chicatana:
Yield: 3 cups
350 grams olive oil
120 grams costeño chiles, seeded and stemmed, lightly toasted
40 grams meco chiles, seeded and stemmed, lightly toasted
6 cloves garlic, smashed and peeled  
50 grams sesame seeds, lightly toasted
1 teaspoon cumin seeds, lightly toasted 
50 grams chicatana ants, lightly toasted
50 grams redskin peanuts, lightly toasted
1 tablespoon Mexican oregano
Piloncillo vinegar
Salt

To Assemble and Serve:
Hand-pressed heirloom corn tostada
Mashed avocado with olive oil, lime, and salt
Meyer Natural hanger steak, seared rare, chilled, and diced
Beech mushroom escabeche  
Toasted peanuts
Olive oil
Salt
Cracked black pepper
Finely chopped chives
Fried shallots
Grated queso añejo

METHOD

For the Salsa Chicatana:
In a medium saucepan, combine oil, chiles, garlic, sesame, cumin, ants, peanuts, and oregano. Gently sauté until golden and aromatic. Transfer to a Vitamix blender and purée. Cool to room temperature. Season with vinegar and salt.

To Assemble and Serve:
Top tostada with avocado, steak, escabeche, and peanuts. Finish with oil, salt, pepper, chives, shallots, and queso.

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