Chipotle Lamb Tostadas

Nutrition per serve

Ingredients

• 1pcs tomato
• 1pcs red onion
• 1bunch coriander
• 2clov garlic
• 20g chipotle in adobo sauce
• 6pcs flour tortillas
• 300g lamb mince
• 50g tomato paste
• 30ml olive oil
• 5ml red or white wine vinegar
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Finely chop the tomato and onion. Pick the coriander leaves and finely chop the stems. Crush or finely chop 2 garlic cloves.
2. Step 2 — Make tomato salsa
   Combine 2 tsp olive oil and 1 tsp red wine vinegar in a bowl and season with salt and pepper. Add the tomato and half the onion and toss to combine.
3. Step 3 — Bake chipotle tortillas
   Combine half the chipotle (see Make it milder) and 1 tbs olive oil in a bowl. Brush both sides of the tortillas with the chipotle mixture and put on the lined tray (don't worry if they overlap slightly). Bake the tortillas, turning halfway, for 8-10 mins until puffed and golden.
4. Step 4 — Cook lamb mince
   Meanwhile, heat 2 tsp olive oil in a medium frypan over high heat. Cook the lamb mince, coriander stems, garlic and remaining onion, breaking up the lumps with a spoon, for 3 mins or until browned. Add the remaining chipotle and 1 tbs tomato paste*, season with salt and pepper and cook, stirring, for 2-3 mins until well combined. Remove the pan from the heat.
5. Step 5 — Serve up
   Drain the tomato salsa, reserving the liquid. Combine the reserved salsa liquid and 2 tbs mayonnaise in a bowl. Divide the chipotle tostadas among plates and top with the lamb mixture, tomato salsa and coriander leaves. Drizzle with the mayo mixture and enjoy!
6. Step 6 — Make it milder
   We've suggested this amount of chipotle for a chilli kick, but if you have little ones, simply brush their tortillas with olive oil only, and reduce the chipotle in the lamb mixture to taste.

Allergens

Sulfit, Eier, Gluten, Wheat