Beef tartare tostadas, cured egg yolk, habanero

Not yet rated

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




Beef and habanero tartare

Cured egg yolks


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
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)
To make the tartare, mix together all of the ingredients (except the tortillas) in a bowl and check the seasoning
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

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.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more