Tostada's

Tostada with braised short ribs, salsa and avocado

Ingredients:

• 2 kg shortribs
• 1 tbs oil
• 4 shallots
• 200 g of winter pine
• 4 tbs Euroma Picadillo
• 2 bottles of beer, extra stout 
• 4 tbs of ketchup
• 3 tbs cane sugar
• 275 g mango
• 1 lime
• 1 red chili
• coriander leaves
• 8 gordita's
• 2 ripe avocados
• 200 g finely chopped lettuce

Preparation:

1. Cut the shortribs from eachother and sprinkle with salt. Heat oil in a frying pan and fry the meat till nice and brown.
2. In the meantime, chop the onion and cut the carrot into pieces of 1 cm. Take the meat out of the pan, leave 1 tbs of grease in the pan and fry the onion, carrot, Picadillo, pepper and salt for 5 min. Add the beer, the ketchup and sugar. Boil on low boiling fire. Put the meat back in the pan, cover with the lid and simmer for 5 hours on low heat.
3. Take the meat out of the pan and let the sauce boil down for 40 minutes. Stir regularly. Take the pan of the stove and gently scoop the grease of the sauce.
4. Remove the bone from the meat and remove the large pieces of fat. Add the meat to the sauce and Let it rest.
5. Cut the mango into small pieces, grate the green peel of the lime and squeeze out the fruit. Cut the chili and coriander roughly. Mix the mango, lime zest and lime juice, coriander and chili. Season with pepper and salt.
6. Heat a frying pan without oil or butter and toast the gordita's. Halve the avocados and scoop the flesh from the shell. Cut into thin thin slices.
7. Top the tostada's with avocado, lettuce, stew and salsa.