Beef tartare tostadas, cured egg yolk, habanero

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

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Imperial

Beef and habanero tartare

Cured egg yolks

Method

1
To begin, cure the egg yolks. Whisk together the soy sauce, sake and sugar and add to a bowl. Separate the yolks from the whites and add to the marinade, ensuring they are completely covered
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
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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Nud’s journey began in a makeshift taco shack in a car park in Hackney, where he set up Breddos Tacos with his business partner Chris Whitney.

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