Beef Tostadas with Mango Salsa

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

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1 mango, diced
1/2 small red onion, finely chopped
1/4 cup chopped fresh cilantro, plus more for topping
Juice of 1 lime, plus wedges for serving
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
1 1/4 pounds ground beef chuck
1 15 -ounce can diced fire-roasted tomatoes with chiles
1/2 to 1 teaspoon ancho chile powder, plus more for topping*
8 corn tostadas
Shredded iceberg lettuce, for topping
2/3 cup sour cream

*Grind dried ancho chiles in a spice or coffee grinder till a fine powder.


Combine the mango, red onion, cilantro, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; set aside.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until it starts browning, about 2 minutes. Stir in the tomatoes, chile powder and 3/4 teaspoon salt. Continue to cook until the beef is cooked through and the sauce is slightly reduced, about 2 minutes.

Divide the beef among the tostadas; top with lettuce, the mango salsa, sour cream and cilantro. Sprinkle with chile powder, if desired. Serve with lime wedges.

Recipe courtesy of Food Network Magazine, June 2016