Melbourne foodie Seb Perrott has shared his simple recipe for crispy chipotle beef tostadas, packed with slow-cooked meat, fresh pico de gallo and creamy guacamole. Blend (or finely chop) the onion, garlic, chipotles, adobo sauce, tomato paste, lime juice, vinegar, cumin, smoked paprika, oregano, coriander, cinnamon, salt, pepper and beef stock. Combine the diced onion, jalapeños, lime juice, olive oil, tomatoes, coriander, salt and pepper. Mash the avocados with the lime juice, salt and black pepper until smooth but still slightly chunky. Mix together the Kewpie mayonnaise, sour cream, sriracha and lime juice until smooth.