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ImpossibleTM Salpicón Tostadas from Goldbelly

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Chef Traci Des Jardin’s Impossible™ Salpicón Tostadas made with Impossible™ Burger, creamy pinto beans, and guacamole
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  • 4Servings
  • Super Easy
  • 17Ingredients
  • 20 minPreparation
  • 20 minCooking
  • 40 Total TimeTotal 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™ Beef—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 Beef. 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 Beef on her menu.

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

17 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 2 Packs Impossible™ Beef
  • 1 Pound Lasagna Noodles
  • 1 Yellow Onion
  • 1 Carrot
  • 1 Rib Celery
  • 3 Cloves Garlic
  • 1/2 Cup of Red Wine
  • 28 Ounce Can Of San Marzano Tomatoes
  • 1/2 Cup Vegetable Stock
  • 2 Tablespoons Parsley
  • 1 Tablespoon Thyme
  • 1 Tablespoon Oregano
  • 1 Tablespoon Basil
  • 1 Pound Shredded Mozzarella
  • 1 Cup Ricotta
  • 1/2 Cup Grated Parmesan Cheese
  • Salt And Pepper To Taste
6 steps

  1. COOK IMPOSSIBLE™

    Ingredients used

    • 2 Packs Impossible™ Beef
    • 1 Yellow Onion
    • 1 Carrot
    • 1 Rib Celery
    • 3 Cloves Garlic

    Dice the onions, carrots, and celery. Mince the garlic. Place prepped vegetables in a stock pot over medium heat and sweat until soft, about 5 minutes. Add Impossible™ Beef and brown until fully cooked.

  2. MAKE THE BOLOGNESE

    Ingredients used

    • 1/2 Cup of Red Wine
    • 28 Ounce Can Of San Marzano Tomatoes
    • 1/2 Cup Vegetable Stock
    • 2 Tablespoons Parsley
    • 1 Tablespoon Thyme
    • 1 Tablespoon Oregano
    • 1 Tablespoon Basil
    • Salt And Pepper To Taste

    Deglaze with red wine and cook for 3 minutes. Add the tomato paste and stir it into the mixture. Cook for about 3 minutes. Add the vegetable stock and canned tomatoes. Bring to boil for 5 minutes. Mince the parsley, thyme, oregano, and basil. Add the fresh herbs and simmer for about 10-12 minutes, or until you reach desired consistency. Season to taste.

  3. BOIL THE NOODLES

    Ingredients used

    • 1 Pound Lasagna Noodles

    Bring a large pot of water to a boil. Add a generous pinch of salt and cook the lasagna noodles for 3 minutes until extremely al dente. Remove from water and stack noodles flat between layers of parchment paper.

  4. ASSEMBLE THE LASAGNA

    Ingredients used

    • 1 Pound Shredded Mozzarella
    • 1 Cup Ricotta
    • 1/2 Cup Grated Parmesan Cheese

    To assemble the lasagna, build layers in a 9 x 13 baking dish by adding sauce, then pasta, then evenly spread dollops of ricotta throughout each layer. Repeat for 3 layers. On the top layer, add all the mozzarella and parmesan or pecorino cheese. *Want to make it plant-based? Use plant-based cheese!

  5. BAKE THE LASAGNA

    Bake at 400F (200C) until the Lasagna is cooked through and the cheese is browned on top, about 15-20 minutes. Wait 8-10 minutes before cutting into squares and serving.

  6. SERVE, SHARE, AND ENJOY

    Makes a family-sized lasagna (perfect for dinner and lots of yummy leftovers).

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