Tostada Picadillo with Cabbage Slaw & Veggie Escabeche

Directions

1. Heat a medium skillet over medium heat with 3 tablespoons of extra virgin olive oil. Once heated, add the chopped pork sausage and ham steak

2. Add in the diced onion, garlic, poblano peppers and cook until softened and translucent, then add chopped potatoes and peas

3. Pour in the tomato sauce and beef broth, add salt, pepper, cumin, and coriander

4. Cover and cook for 10 minutes. Let sit on low heat for an additional 20 minutes to let all flavors combine

5. Using a mandoline, thinly slice the cabbage to an 1/8 inch

6. Next, chop the cilantro making sure to remove all of the stems

7. In a bowl, mix cabbage, sour cream, cotija cheese, and cilantro

8. Season with salt and pepper, as needed

9. Using a mandoline, thinly slice the carrots and celery and place into a large bowl

10. Add the olives, jalapeño and marjoram to the bowl with the vegetables

11. Next, combine white vinegar, olive oil, and sugar in a medium pot and heat until boiling

12. Once boiling, pour the hot vinegar mixture over vegetables and let it sit out for 2 hours, lightly covered with plastic wrap

13. Then, refrigerate the escabeche for at least 12 hours and serve cold (the escabeche can be refrigerated for 1-2 months)

14. To assemble, top tostada with a large spoon of picadillo, enough to cover with an even layer

15. Add toppings – a thin layer of cabbage slaw on top of the picadillo and as many spicy escabeche as you would like!