Pop-up Dinners
Pop-up Dinners

Tostadas with spicy beef, salsa & yoghurt

Serves 4

Pairs well with Haute Cabrière Pinot Noir Unwooded


  • 500 g flour (cake or bread)
  • 150 g thick plain yoghurt
  • 50 g butter, melted
  • 5 g salt
  • Water
  • Oil for frying

For the spice beef

  • 600 g beef, cut into strips (sirloin or rump)
  • Salt and pepper, to taste
  • BBQ spice, a pinch
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp sherry vinegar
  • 1 tsp molasses
  • Oil for frying

For the salsa & yoghurt

  • 2 tomatoes, chopped
  • 1 large avocado, chopped
  • 1 small red onion, chopped
  • Chili, chopped ( as much as desired)
  • 1 tsp brown sugar
  • Juice of 2 lemons
  • 100 g thick plain yoghurt
  • 25g flat leaf parsley, chopped
Cellar Master Takuan von Arnim


For the tostadas: Place flour in a bowl or mixer, add the salt, butter and yoghurt and mix. Once you have a crumbly consistency, add some water to get the dough to come together. Work/knead the dough until there is some elasticity and shine. Cover and set aside for 20 min. Cut the dough into 6-8 pieces and roll out on a floured surface into a round-shaped flatbread.

In a hot pan, wiped with some oil, seal the dough on both sides for about 1 – 2 minutes each. Set aside once the batch is done.

For the spicy beef: Combine the BBQ spice, salt, pepper and oil and add the meat to coat it. In a very hot pan, fry in batches until cooked. Once the last batch is complete, add the previous batches along with the sherry vinegar, Worcestershire sauce and molasses. Give a good couple of flips or stire. Remove from heat and set aside.

For the salsa and yoghurt: Combine the tomato, avocado, onion, chili, brown sugar and half the lemon juice and set aside. Combine the yoghurt, parsley and remainder of the lemon juice and set aside.

To plate: Heat a deep pan to shallow fry. Cut your flatbread into slices and fry until crispy. Place them on your plate and add the spicy beef on top( you may want to heat it up a bit), and spoon on the salsa and yoghurt.

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