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Beef tartare tostadas, cured egg yolk, habanero
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This spectacular beef tartare tostada recipe is spiked with habanero chilli and served with a cured egg yolk for plenty of visual appeal – the perfect starter for a Mexico-inspired dinner party. Make sure you get the egg yolks in the cure the morning before serving for the optimum result.
First published in 2017
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Ingredients
Metric
Imperial
Beef and habanero tartare
- 200g of beef fillet, trimmed of sinew and fat and cut into 5mm cubes
- 1 tbsp of soy sauce
- 1 tbsp of fish sauce
- 1 tbsp of lime juice
- 1/2 fresh habanero chilli, deseeded and finely chopped
- 1 tsp extra virgin olive oil
- 1/2 tsp black sesame seeds
- 1/2 tsp sesame seeds
- 1 bunch of coriander, leaves picked
- 4 corn tortillas, deep-fried until crisp (or use pre-made tostadas)
SAVE RECIPE
Method
2
Place in the fridge for 8 hours before serving to cure (the level of curing will depend on how long you leave the yolks – a longer cure will result in more solid yolks)
3
To make the tartare, mix together all of the ingredients (except the tortillas) in a bowl and check the seasoning
- 1 bunch of coriander, leaves picked
- 200g of beef fillet, trimmed of sinew and fat and cut into 5mm cubes
- 1 tbsp of soy sauce
- 1 tbsp of fish sauce
- 1 tbsp of lime juice
- 1/2 fresh habanero chilli, deseeded and fienly chopped
- 1 tsp extra virgin olive oil
- 1/2 tsp black sesame seeds
- 1/2 tsp sesame seeds
4
To serve, spoon the tartare onto tostadas, leaving a little well in the centre for the egg yolks. Carefully spoon the yolks into the centre of each tostada and serve
- 4 corn tortillas, deep-fried until crisp
First published in 2017
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