Skip to main content
Link copied. Share it on your favorite social network!

ImpossibleTM Salpicón Tostadas from Goldbelly Recipe

by
START COOKING!
  • 4

    Servings
  • Super Easy
  • 8

    Ingredients
  • 20 min

    Preparation
  • 20 min

    Cooking
  • 40 Total Time

    Total Time

It’s official: We partnered with Goldbelly(opens in a new tab) to bring you everything you need to create celebrity Chef Traci Des Jardin’s Impossible™ Salpicón Tostadas made with Impossible™ Burger—wherever you may be.  Salpicón is a regional dish from Central and South America of crumbled, ground, or shredded beef. It means “medley” or “mixed bag” in Spanish. Chef Traci Des Jardins flips salpicón into tostada form, using crispy corn tostadas, creamy pinto beans, and meaty crumbled Impossible Burger. For added zest, she tops it off with a dollop of guacamole, spicy arbol salsa, pickled onions for an acidic punch, and fresh cilantro. This recipe also incorporates guajillo (a type of chile) sofrito. Sofrito is a foundational Latin American tomato-based sauce of pesto consistency used for flavoring meats, fish, stews, beans, and rice.

California native Chef Traci Des Jardins is a two-time James Beard award-winner. Des Jardins draws influence from her Mexican and French-Acadian grandparents, who taught her how to cook and inspired her passion for food. She has operated award-winning restaurants, including her former flagship Jardinière, The Commissary, and Arguello, inspired from Des Jardins’ heritage and travels throughout Mexico. Des Jardins serves as Culinary Advisor to Impossible Foods and was among the first chefs to put Impossible Foods’ Impossible Burger on her menu.

Impossible Foods makes delicious meat from plants with a much smaller environmental footprint than meat from animals. Impossible Burger is made for your beef cravings — it cooks like ground beef and has as much protein as 80/20 ground beef.

8 Ingredients

Check out the recipe ingredients to build your shopping list!

  • Arbol Salsa
  • Pickled Onions
  • Cilantro
  • 12 Ounce Package Impossible Burger
  • Pinto Bean Puree
  • Guajillo Sofrito
  • Guacamole
  • Corn Tostada Shells
3 steps
  1. PREP THE TOPPINGS

    Ingredients used

    • Arbol Salsa
    • Pickled Onions
    • Cilantro

    After ordering your meal kit from Goldbelly, remove the salsa from fridge and bring to room temperature. Drain pickled onions. Chop one half of the cilantro leaves, discarding the stems. Reserve remaining cilantro for garnish. Set aside.

  2. COOK THE IMPOSSIBLE BURGER AND PINTO BEANS

    Ingredients used

    • 12 Ounce Package Impossible Burger
    • Pinto Bean Puree
    • Guajillo Sofrito

    Add a drizzle of vegetable oil to a skillet over medium-high heat. Allow the pan to get hot. Add the Impossible Burger along with one teaspoon of salt to the pan. Using a spatula, cook Impossible Burger, breaking apart until it begins to brown. Stir occasionally for 3-5 minutes. Add guajillo sofrito and mix for another minute; remove from heat and add the chopped cilantro. Heat pinto bean puree in a saucepan over low heat until thoroughly heated, up to 5 minutes, stirring frequently. Alternatively, heat in a microwave-proof dish for 2-3 minutes.

  3. SERVE, SHARE, AND ENJOY

    Ingredients used

    • Guacamole
    • Corn Tostada Shells

    Place the tostada shells on a tray and divide the pinto bean puree onto shells. Top with the Impossible mixture, separated evenly. Garnish with guacamole, pickled onions, salsa and remaining cilantro sprigs.