Shredded Beef Tostadas

1. 1
   prep · ~15 min

   Season and sear the beef.

   1.Pat beef chunks dry with paper towels.

   2.Season all sides with salt, black pepper, cumin powder, smoked paprika, and dried oregano.

   3.Heat 1 tbsp oil in a Dutch oven over medium-high heat.

   4.Sear beef chunks in batches until deeply browned on all sides, about 3-4 minutes per side.

   5.Transfer browned beef to a plate and set aside.

   TIPDon't crowd the pot — sear in batches for a deep brown crust that builds flavor.
2. 2
   saute · ~10 min

   Build the braising liquid.

   1.Add chopped onion to the same pot and cook until softened, about 4 minutes.

   2.Add smashed garlic and cook 1 minute until fragrant.

   3.Stir in minced chipotle peppers, adobo sauce, and tomato paste.

   4.Cook 1-2 minutes until tomato paste darkens slightly.

   5.Pour in 1 cup water and scrape up any browned bits from the bottom of the pot.

   6.Return beef and any accumulated juices to the pot.

   7.Bring to a simmer.

   TIPScraping up the browned bits (fond) from the bottom of the pot adds deep, rich flavor.
3. 3
   simmer · ~150 min

   Braise the beef until fork-tender.

   1.Cover the Dutch oven with a tight-fitting lid.

   2.Reduce heat to low and simmer gently for 2 to 2.5 hours.

   3.Check occasionally, adding a splash more water if the liquid evaporates too quickly.

   4.Beef is done when it shreds easily with two forks.

   TIPLow and slow is key — don't rush the braise or the beef will be tough.
4. 4
   simmer · ~10 min

   Shred the beef and reduce the sauce.

   1.Transfer the beef to a bowl and shred with two forks.

   2.Skim excess fat from the cooking liquid.

   3.Simmer the liquid uncovered over medium heat until slightly thickened, about 10 minutes.

   4.Return shredded beef to the pot and toss with the reduced sauce.

   5.Stir in fresh lime juice. Taste and adjust salt.
5. 5
   pressure cook · ~25 min

   Cook the pinto beans.

   1.Combine soaked and drained pinto beans with 3 cups water and a pinch of salt in the pressure cooker.

   2.Pressure cook on high for 20 minutes, then let pressure release naturally.

   3.Drain beans, reserving 1/2 cup of the cooking liquid.

   TIPSoaking the beans overnight reduces cooking time and makes them easier to digest.
6. 6
   saute · ~7 min

   Make the refried beans.

   1.Heat 1 tbsp oil in a skillet over medium heat.

   2.Add minced garlic and sauté until fragrant, about 30 seconds.

   3.Add cooked beans and 1/4 cup of the reserved bean liquid.

   4.Mash the beans with a potato masher to a mostly smooth, slightly chunky texture.

   5.Cook, stirring often, until thickened and creamy, about 5 minutes.

   6.Add more bean liquid if needed for a spreadable consistency. Season with a pinch of salt.
7. 7
   fry · ~8 min

   Fry the corn tortillas until crispy.

   1.Pour 1 cup oil into a large skillet and heat over medium-high heat to 350°F.

   2.Fry tortillas one at a time, about 1-2 minutes per side, until golden and crisp.

   3.Drain on paper towels and sprinkle with a pinch of salt while hot.

   TIPMake sure the oil is hot enough — tortillas should sizzle immediately. If they soak up oil, the heat is too low.
8. 8
   assemble

   Assemble the tostadas.

   1.Spread a generous layer of warm refried beans on each crispy tortilla.

   2.Top with a mound of shredded beef.

   3.Add shredded lettuce, diced tomato, and crumbled queso fresco.

   4.Drizzle with sour cream and finish with fresh cilantro.

   5.Serve immediately while the tostadas are still crisp.

   TIPKeep the toppings at room temperature and the tortillas warm so everything comes together quickly at the table.

Cuisines we love