Shredded Beef Tostadas
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
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 1 (2 pound) boneless beef chuck roast
- 1 tablespoon extra-virgin olive oil
- ½ cup chopped onion
- 1 ½ teaspoons minced fresh garlic
- 1 cup beef stock
- 1 ½ cups chopped tomatoes, divided
- 1 medium orange, juiced
- ½ medium lime, juiced
- 6 crispy tostada shells
- 2 cups refried beans, warmed
- 2 cups shredded lettuce
- 1 ½ cups shredded Cheddar cheese
- 3 tablespoons salsa, or to taste
- 3 tablespoons sour cream, or to taste
- 3 tablespoons guacamole, or to taste
- ¼ cup chopped fresh cilantro
- 6 wedges lime
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Instructions
- 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.
Source
Original recipe: View Original