INGREDIENTS

The meat

1 lb. ground beef

5 garlic cloves

4 fresh tomatoes, diced

2 tsp. toasted cumin, whole

2 tsp. chili powder

1 bunch chopped cilantro

½ lime, juiced

½ T. salt

Green tomatillo sauce

1 yellow onion, diced

½ lb. tomatillos, halved

1 Jalapeño or Habanero

1 bunch chopped cilantro  

½ cup of water

2 tsp. salt

Charred chili pepper cabbage slaw

2 Anaheim chili

2 Fresno chili

1 Jalapeño chili

1 Poblano chili

1 red cabbage, sliced as thin as possible

½ red onion, sliced as thin as possible

1 bunch chopped parsley and cilantro

2 T. olive oil

3 lemons, juiced

1 T. salt

1 pinch of sugar

METHOD

For the meat

In a hot pan, toast cumin and garlic. Add ground beef and salt. Cook on medium-high heat just until cooked. Remove the meat from pan and set aside on a plate. In the same pan, directly cook the tomatoes, chili powder and lime juice, until the sauce begins to form. Add the meat back in with the fresh cilantro.

For the tomatillo sauce

In a small pot, combine all ingredients, except for water and cook on low temperature for 5 minutes. Add water and cover for another 20 minutes. Blend with stick blender. TIP: add olive oil to taste if tomatillos are too tart for your palate.

For the Chili slaw

On a grill, charr the peppers until all sides are blackened and blistered. Place the peppers into a bowl with a lid, and let them steam in their own heat for a few minutes. Remove seeds, stems and skins, chop the remaining meat and add them to the thinly sliced cabbage and onion.

Season with lemon juice, oil, salt, sugar and herbs.

Build your tostadas, and enjoy with some pozole!