Tri-tip tostada with pepita Mexican-style pesto – We Heart Local BC

Tri-tip tostada with pepita Mexican-style pesto

Tri-tip Tostada With Pepita Mexican-style Pesto

Recipe & photo courtesy of Canada Beef & BC Cattlemen's Association


  • 1 lb (500 g) Beef Tri-Tip
  • Coarse salt and freshly ground pepper
  • 1/3 cup pumpkin seeds
  • 3 tbsp olive oil, divided
  • 2 tbsp apple cider vinegar
  • 1 ripe medium avocado, cut into rough chunks
  • Salt to taste
  • 4 corn tostada
  • 1/2 cup shredded iceberg lettuce
  • 1/4 large red onion, thinly sliced
  • 8 grape tomatoes, halved
  • 1 can (398 mL) refried beans


  1. Slice the meat into thin strips and season with salt and pepper. Heat 1 tbsp oil in nonstick pan over medium-high heat. Add beef and stir-fry for 5 minutes, until browned but still pink in the centre. Remove from heat and keep warm.
  2. Meanwhile, combine pumpkin seeds, olive oil, cider vinegar, avocado and salt in a food processor or blender container; blend until a pesto-like consistency.
  3. Top each tostada with some lettuce, beef, refried beans, onion and tomato. Finish each with a spoon of the Mexican-style Pesto.

For more recipes, visit Make it Beef

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