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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat the oil in a frying pan. Salt the meat, brown for approx. 6 mins. per batch, remove. Reduce the heat, wipe away the oil leaving approx. 1 tbsp.
Finely chop the onions and garlic, sauté in the frying pan for approx. 4 mins. Add the tomato puree, jelly and spices, cook briefly. Pour in the stock and bring to the boil.
Reduce the heat, return the meat to the pan.
To braise in the oven
Cover and cook for approx. 3 hrs. in the centre of an oven preheated to 160°C. Remove the meat, pull apart using two forks. Return the meat to the sauce, mix, cover and keep warm in the switched-off oven.
Grate a little lime zest into a bowl and squeeze in the juice. Finely chop the onion, mince the garlic, finely chop the coriander, mix everything into the bowl. Mix in the raspberries, crush gently, season.
Heat the oil in a pan. Cook the tortillas one after the other for approx. 1 min. on each side until crispy. Remove with a slotted spoon and drain on paper towels. Cut the avocado into slices, remove the lettuce leaves, arrange both on top of the tostadas along with the meat and raspberry salsa.
|Note:||Instead of beef back ribs, use 1 kg of stewing beef. The braising time will then be reduced to approx. 2 hrs.|
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