August 21, 2017
Prep time: 10 mins
Cook time: 30 mins
- 1 pound of ground venison
- 1/2 teaspoon of cumin
- 1/4 teaspoon of cayenne pepper, or to taste
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 1 tablespoon of chili powder
- Salt and pepper, to taste
- Vegetable/corn/canola/peanut oil for frying
- 10 to 12 corn tortillas
- Mixture of freshly chopped cilantro and onion
- Salsa and/or hot sauce
- Shredded romaine lettuce
- Crumbled queso fresco cheese
- Refried beans, warmed
Break apart the venison and cook until fully browned. (Jenny Nguyen photo)
1. Heat about 1 tablespoon of oil in a skillet over medium-high heat. Brown venison in the hot pan while breaking up the meat. Add cumin, cayenne, onion powder, garlic powder and chili powder. If you find the mixture dry, add a bit of water or beef stock to loosen up the meat. Season meat with salt and pepper to taste.
Fry your own tortillas for added flavor. (Jenny Nguyen photo)
2. Heat oven to 200 degrees F. Line a large baking sheet with paper towels. Heat 1/2 inch of oil in a cast-iron skillet to 350 degrees. Fry corn tortillas until crispy and slightly golden. You may have to fry the tortillas one by one, depending on the size of your pan. Drain fried tostadas on the baking sheet with paper towels and keep warm in the oven.
Assemble the venison tostadas and enjoy! (Jenny Nguyen photo)
3. To assemble tostadas, spread refried beans (or more guacamole if you don’t like beans) onto each tostado. This will act like the glue on your tostada. Then sprinkle on meat, guacamole, shredded lettuce, queso cheese, and salsa or hot sauce. Serve immediately.
About This Venison Tostada Recipe
No store-bought shells beat the taste of freshly fried tortillas. And on a busy weeknight, tostadas are the less fussy cousin of the crunchy taco. Get your oil hot and fry corn tortillas flat – there’s no tricky business of trying to keep those taco shells rolled into shape. Anything that you can think to put into a taco, you can put onto a tostada.
Don’t forget the salsa or hot sauce to add a tangy, spicy kick to this venison tostada recipe.