Grilled Kangaroo and Cactus Tostadas

Directions

Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

1. Cut kangaroo into thin strips. Season with lime juice, 1 tsp pepper, pinch salt and (optional) 1tsp chipotle paste. Mix through kangaroo strips and allow to marinate for at least 30 min.
2. To make the rice – dissolve achiote paste in 1 cup warm water. Place rice and dissolved achiote water, plus additional cup of water in saucepan. Add bay leaves, pepper & pinch salt. Bring to boil on medium heat. Reduce to low heat and cover for 15min. Remove from heat and let stand for 5min. Remove bay leaves.
3. Heat pre-soaked black beans (or canned black beans) in a pot until simmering. Add garlic, caramelised onion and salt to taste (optional). Ladle two heaped tablespoons over the rice once it's in the tostada shell.
4. Deep fry tortillas into bowl shapes by depressing a ladle into the centre of each tortilla. Fry individually, until crispy & golden. Remove and place on paper towel to cool.
5. Sear the meat quickly on a hot fry pan until lightly browned. Rinse cactus strips in cold running water. Cut into smaller strips if over 5cm long. Sear cactus strips on a hot lightly oiled fry pan.
6. To assemble, fill tortilla ‘bowls’ with a large spoonful of seasoned rice. Top with grilled kangaroo, cactus and tablespoon of salsa verde. Serve on a bed of mesclun leaves.