Shredded Beef Tostadas
Description
These tostadas made with shredded beef taste best served with refried beans, lettuce, cheese, chopped tomatoes and your favorite salsa or guacamole.
Ingredients
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2 teaspoons chipotle chili powder, or to taste
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1 teaspoon smoked paprika
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1 teaspoon dried Mexican oregano
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1/2 teaspoon salt, or to taste
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1/2 teaspoon ground black pepper, or to taste
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1 (2 pound) boneless beef chuck roast
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1 tablespoon extra-virgin olive oil
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1/2 cup chopped onion
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1 1/2 teaspoons minced fresh garlic
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1 cup beef stock
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1 1/2 cups chopped tomatoes, divided
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1 medium orange, juiced
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1/2 medium lime, juiced
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6 crispy tostada shells
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2 cups refried beans, warmed
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2 cups shredded lettuce
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1 1/2 cups shredded Cheddar cheese
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3 tablespoons salsa, or to taste
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3 tablespoons sour cream, or to taste
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3 tablespoons guacamole, or to taste
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1/4 cup chopped fresh cilantro
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6 wedges lime
Directions
1
Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
2
Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
3
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.
4
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.
5
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.
6
Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
7
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.
8
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.