Crispy corn tortillas piled high with tender, slow-cooked shredded beef simmered in a savory, spiced tomato sauce. A fun, customizable Tex-Mex classic perfect for a weeknight dinner or feeding a crowd.
Crispy shredded beef tostada with fresh lettuce & savory cheese. A protein-packed, energy-giving lunch!
This mexican_american dish is perfect for lunch. With 1335.14 calories and 68.59g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Smoked Paprika
10 oz Diced Tomatoes with Green Chiles (undrained)
2 cup Beef Broth (low sodium)
2 tbsp Lime Juice (from about 1 lime)
8 pcs Corn Tortillas (6-inch size)
15 oz Refried Beans (canned, warmed)
2 cup Iceberg Lettuce (shredded)
1 cup Cotija Cheese (crumbled)
0.5 cup Sour Cream (or Mexican crema)
0.25 cup Cilantro (fresh, chopped)
2 pcs Avocado (sliced or mashed)
1 pcs Lime (cut into wedges for serving)
Instructions
1
Prepare and Sear the Beef
Pat the chuck roast dry with paper towels. Season generously on all sides with 1.5 tsp salt and 0.5 tsp black pepper.
Heat 2 tbsp of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Carefully place the beef in the pot and sear for 4-5 minutes per side, until a deep brown crust forms. Do not overcrowd the pot. Remove the beef and set it aside on a plate.
2
Sauté Aromatics and Spices
Reduce the heat to medium. Add the chopped onion to the pot, scraping up any browned bits from the bottom. Cook for 5-6 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic, chili powder, cumin, oregano, and smoked paprika. Stir constantly and cook for 1 minute until the spices are very fragrant.
3
Slow Cook the Beef
Return the seared beef to the pot, along with any accumulated juices. Pour in the beef broth and the can of diced tomatoes with green chiles.
Bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for 3 to 3.5 hours. The beef is ready when it is fall-apart tender and can be easily shredded with a fork.
4
Shred the Beef
Carefully transfer the cooked beef from the pot to a large bowl. Using two forks, shred the meat, discarding any large pieces of fat.
Return the shredded beef to the pot with the cooking liquid. Stir in the fresh lime juice. Taste and adjust seasoning with more salt if needed. Keep the beef filling warm over low heat.
5
Fry the Tostada Shells
In a large, heavy skillet, heat about 1/2 inch of vegetable oil over medium-high heat. The oil is ready when a small piece of tortilla sizzles immediately.
Working one at a time, carefully place a corn tortilla in the hot oil. Fry for 30-60 seconds per side, using tongs to flip, until it's golden brown and crispy.
Remove the tortilla from the oil, letting excess drip off, and place it on a wire rack or a plate lined with paper towels to drain. Immediately sprinkle with a little salt. Repeat with the remaining tortillas.
6
Assemble and Serve
To assemble, spread a thin layer of warmed refried beans onto each crispy tostada shell. This acts as a 'glue' for the toppings.
Top with a generous portion of the warm shredded beef.
Garnish with your favorite toppings: shredded lettuce, crumbled cotija cheese, a dollop of sour cream, chopped cilantro, and sliced avocado.
Serve immediately with fresh lime wedges on the side for squeezing over the top.
