Slow Cooked Beef Barbacoa Tostadas

Preparation:

1. Defrost the tortillas
2. Defrost the barbacoa
3. Wash, dry and tear the gem lettuce into 1" pieces
4. Decant the nacho cheese sauce into a squeezy bottle - keep warm
5. Cut the red chillies into thin rings, store in ice water
6. Slice the peppers into thin rings
7. Roughly chop the coriander

Method:

1. Re-heat barbacoa as per packing cooking guidelines
2. Place the tortillas onto a grill tray and heat under the grill until crisp on one side
3. Heat the refried beans through the microwave until core temp is reached
4. Remove the tortilla from the grill and turn them over
5. Spoon refried beans into the middle and spread outwards
6. Once the barbacoa is cooked, cut pouch and spoon half the mix over the 2 tortilla
7. Spoon salsa on top
8. Add sprinkling of red peppers, grated cheese and red chilli
9. Place back under the grill until the cheese is melted
10. Garnish with the lettuce, crispy onions and chopped coriander
11. Place tortillas onto your chosen plate/board/taco stand - serve!