Chef Traci Des Jardins' Impossible™ Salpicón Tostadas Kit for 4

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.

Limes recommended but not included