Shredded Beef Tostadas

Name: Shredded Beef Tostadas
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 6 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 1 cup Beef Stock; 0.5 tsp Black Pepper; 2 tsp Chipotle Powder; 1 lb Chuck Roast; 0.5 cup Diced Onion; 1.5 cups Diced Tomatoes; 1 tbsp Extra-Virgin Olive Oil; 0.25 cup Fresh Cilantro; 1 tsp Garlic Powder; 0.5 tsp Ground Coriander; 0.5 tsp Ground Cumin; 3 tbsp Guacamole; 6 whole Lime; 0.5 whole Lime Juice; 1 tsp Mexican Oregano; 1.5 tsp Minced Garlic; 1 tsp Onion Powder; 1 whole Orange Juice; 2 cups Refried Beans; 3 tbsp Salsa; 0.5 tsp Salt; 1.5 cups Shredded Cheddar Cheese; 2 cups Shredded Lettuce; 1 tsp Smoked Paprika; 3 tbsp Sour Cream; 6 whole Tostada Shell

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Sugar-Free Gluten-Free Halal 🕌Comfort-Food

Shredded Beef Tostadas feature tender, slow-simmered chuck roast tossed with a smoky chipotle-tomato sauce, layered over warm refried beans on crisp tostada shells. Fresh lettuce, cheddar, tomatoes, salsa, and a touch of sour cream or guacamole add cool contrast and crunch. Ideal for a casual dinner or game-day spread with bright lime and cilantro to finish.

Prep20 mins
Cook2 hrs 20 mins
Serves6
DifficultyMedium

1

Make the spice rub: In a bowl, mix together chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper.
2

Rub 1 tablespoon of the spice rub on each side of the chuck roast. Reserve the remaining spice rub for later.
3

Heat oil in a skillet over medium heat. Add the seasoned roast to the hot oil and brown for 2 to 3 minutes per side. Transfer to a plate and keep warm.
4

In the same skillet, cook the onions, stirring often, until they start to turn translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and the remaining spice rub.
5

Return the roast to the skillet and bring to a boil. Cover, lower the heat, and simmer gently until the meat is tender and cooked through, about 2 hours. Remove the meat from the skillet and move it to a cutting board.
6

Carefully pour the contents of the skillet into a blender or food processor. Pulse several times until the sauce is smooth.
7

Trim off and discard any visible fat from the meat. Shred the meat with two forks. Return the shredded beef to the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to reach your preferred consistency. Refrigerate any leftover tomato sauce in a sealed container for another use, if desired.
8

To assemble the tostadas, spread about 1/3 cup refried beans on each tostada shell. Add layers of the shredded beef mixture, lettuce, Cheddar cheese, and the reserved chopped tomatoes. Drizzle with salsa and top with a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.

Servings

Ingredients

Beef Stock 1 cup
Black Pepper, To Taste 0.5 tsp
Chipotle Powder, To Taste 2 tsp
Chuck Roast 1 lb
Diced Onion, Chopped 0.5 cup
Diced Tomatoes, Chopped 1.5 cups
Extra-Virgin Olive Oil 1 tbsp
Fresh Cilantro, Chopped 0.25 cup
Garlic Powder 1 tsp
Ground Coriander 0.5 tsp
Ground Cumin 0.5 tsp
Guacamole, To Taste 3 tbsp
Lime 6 whole
Lime Juice 0.5 whole
Mexican Oregano 1 tsp
Minced Garlic 1.5 tsp
Onion Powder 1 tsp
Orange Juice 1 whole
Refried Beans 2 cups
Salsa, To Taste 3 tbsp
Salt, To Taste 0.5 tsp
Shredded Cheddar Cheese 1.5 cups
Shredded Lettuce 2 cups
Smoked Paprika 1 tsp
Sour Cream, To Taste 3 tbsp
Tostada Shell 6 whole