Name: Tostada Picadillo with Cabbage Slaw & Veggie Escabeche
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 8
Ingredients: Premium Hot Pork Sausage Roll 16oz., 1; Classic Hickory Smoked Ham Steak 8oz., 1; Extra Virgin Olive Oil, 3 Tablespoons; Small onion, diced, 1; Garlic, minced; Poblano peppers, chopped, 2; Potato, chopped, 2 cups; Peas, 1 cup; Tomato sauce, 8 ounces; Beef broth, 1/2 cup; Salt, 2 teaspoons; Pepper, 1 teaspoon; Cumin, 1 teaspoon; Coriander, 1 teaspoon; Corn tortillas, crispy, 8; Cabbage (use mandoline to slice to an 1/8 inch), 2 quarts; Sour cream, 1 cup; Cotija cheese, 1 cup; Cilantro (cut into 6 pieces), 1 cup; White wine, 2 cups; Extra virgin olive oil, 1 cup; Sugar, 1/2 cup; Carrots (use mandoline to slice to an 1/8 inch), 2 cups; Olives, 1 cup; Celery (use mandoline to slice to an 1/8 inch), 2 cups; Jalapeño, chopped, 1/2 cup; Marjoram, 2 teaspoons

Lunch Dinner

Tostada Picadillo with Cabbage Slaw & Veggie Escabeche

Total Time2 hrs 0 mins

Skill LevelBeginner

Servings8

Rating

Total Time2 hrs 0 mins

Skill LevelBeginner

Servings8

Rating

Key IngredientClassic Hickory Smoked Ham Steak 8oz.

AboutRecipe by Chef Danielle Duran Zecca

Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.

Recipe by

Ingredients

Picadillo

Key Ingredient

Classic Hickory Smoked Ham Steak 8oz.

1Classic Hickory Smoked Ham Steak 8oz.

1Premium Hot Pork Sausage Roll 16oz.

3 Tablespoons Extra virgin olive oil

1 Small onion, diced

4 cloves Garlic, minced

2 Poblano peppers, chopped

2 cups Potato, chopped

1 cup Peas

8 ounces Tomato sauce

1/2 cup Beef broth

2 teaspoons Salt

1 teaspoon Pepper

1 teaspoon Cumin

1 teaspoon Coriander

8 Corn tortillas, crispy

Cabbage Slaw

2 quarts Cabbage (use mandoline to slice to an 1/8 inch)

1 cup Sour cream

1 cup Cotija cheese

1 cup Cilantro (cut into 6 pieces)

Escabeche

2 cups White wine

1 cup Extra virgin olive oil

1/2 cup Sugar

2 cups Carrots (use mandoline to slice to an 1/8 inch)

1 cup Olives

2 cups Celery (use mandoline to slice to an 1/8 inch)

1/2 cup Jalapeño, chopped

2 teaspoons Marjoram

Key IngredientClassic Hickory Smoked Ham Steak 8oz.

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

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

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

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

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

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

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

8Season with salt and pepper, as needed

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

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

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

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

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

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

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

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