SHREDDED BEEF TOSTADAS
Tostadas are delicious stacks of toppings on crispy, flat, corn tortillas. Spread a layer of refried beans, then a layer of delicious shredded beef, and add other layers of lettuce, cheese, chopped tomatoes and your favorite salsa or other toppings, and enjoy! This recipe is customizable for your family's tastes!
Provided by Bibi
Time 2h40m
Yield 6
Number Of Ingredients 26
Steps:
- Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
- Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
- Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
- Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.
- Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.
- Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
- Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.
- To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.
Nutrition Facts : Calories 558.6 calories, Carbohydrate 31.7 g, Cholesterol 108.4 mg, Fat 33.8 g, Fiber 7.8 g, Protein 32.9 g, SaturatedFat 14.7 g, Sodium 783 mg, Sugar 6.3 g
TOSTADAS DE SALPICON (SHREDDED BEEF)
Tostadas are a common dinner at our home. I fry my own corn tortillas since I think they taste so much better than store bought. I also fry my own pinto beans in bacon drippings. But for ease and convenience store bought will do. We top our tostadas with shredded lettuce, tomatoes, cheese, sour cream, and salsa.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tostada Recipes
Time 1h45m
Yield 4
Number Of Ingredients 16
Steps:
- Combine chuck roast, broth, tomatoes, onion, bay leaves, serrano chiles, lime juice, vinegar, oregano, salt, and pepper in a large pot pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours.
- Remove roast from pot and shred meat with 2 forks.
- To assemble tostadas, spread a layer of refried beans on tortillas, layer shredded beef, lettuce, tomatoes, cheese, sour cream and salsa.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 32.2 g, Cholesterol 60.3 mg, Fat 16.9 g, Fiber 7.5 g, Protein 21.1 g, SaturatedFat 7.1 g, Sodium 649.3 mg, Sugar 7.6 g
SHREDDED BEEF TOSTADAS WITH CHILES AND LIME
Provided by Nils Bernstein
Categories Beef Kid-Friendly Dinner Lunch Healthy Tortillas Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 8
Number Of Ingredients 26
Steps:
- Cook the beef:
- Fill a large pot with 12 cups water; stir in 6 Tbsp. salt. Add beef, onion, garlic, peppercorns, cumin, and cloves. Bring to a simmer and cook, partially covered, until beef shreds easily with a fork, 1 1/2-2 hours. Drain, then transfer to a large bowl and let cool. Using 2 forks or your fingers, coarsely shred beef. Season with salt.
- Finish the beef salad:
- Add onion, lime juice, pineapple juice, and oregano to beef mixture and mix well. Season with salt. Let sit at least 1 hour at room temperature or chill up to 1 day. Stir in radishes, chiles, cilantro, and chives just before using.
- Assemble the tostadas:
- If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
- Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup beef salad, then lettuce, Quick Pickled Onions, radishes, avocado, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.
- Do Ahead
- Beef salad can be chilled for up to 1 day. Bring to room temperature and stir in radishes, chiles, cilantro, and chives just before using.
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