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
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
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