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Shredded Beef Tostadas
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Savory shredded beef tostadas topped with refried beans, lettuce, cheese, tomatoes, and your choice of salsa or guacamole.
Ingredients:
  • 2 teaspoons chipotle chili powder, or to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground black pepper, or to taste
  • 1 (2 pound) boneless beef chuck roast
  • 1 tablespoon extra-virgin olive oil
  • 0.5 cup chopped onion
  • 1.5 teaspoons minced fresh garlic
  • 1 cup beef stock
  • 1.5 cups chopped tomatoes, divided
  • 1 medium orange, juiced
  • 0.5 medium lime, juiced
  • 6 crispy tostada shells
  • 2 cups refried beans, warmed
  • 2 cups shredded lettuce
  • 1.5 cups shredded Cheddar cheese
  • 3 tablespoons salsa, or to taste
  • 3 tablespoons sour cream, or to taste
  • 3 tablespoons guacamole, or to taste
  • 0.25 cup chopped fresh cilantro
  • 6 wedges lime
Instructions:
  • Make a flavorful spice rub by mixing chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
  • Massage 1 tablespoon of the spice rub onto both sides of the chuck roast, saving the rest for later use.
  • In a skillet over medium heat, sear the seasoned roast in hot oil for 2 to 3 minutes on each side until golden brown. Transfer to a plate and keep it warm.
  • In the same skillet, sauté onions until slightly translucent, about 2 to 3 minutes. Add garlic and cook until aromatic, for about 1 minute. Mix in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and the rest of the spice rub.
  • Place the roast back into the skillet and bring it to a boil. Cover, reduce the heat, and gently simmer until the meat is tender and fully cooked, approximately 2 hours. Then, transfer the meat from the skillet to a cutting board.
  • Pour the skillet contents into a blender or food processor and pulse until the sauce is smooth.
  • Trim and discard any visible fat from the meat before shredding it using two forks. Return the shredded beef to the skillet and mix in about 3/4 cup of the pureed tomato sauce. Adjust the consistency by adding more sauce as needed. Store any leftover tomato sauce in the refrigerator in a sealed container for future use.
  • Spread a generous 1/3 cup of refried beans on each tostada shell. Layer with shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and top with a dollop of sour cream and guacamole. Garnish with fresh cilantro and serve with lime wedges.

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