You’ll experience a unique spin on your two favorite indulgences when you combine cookie dough with decadent chocolate brownies. You can indulge in this delight without worrying because the uncooked cookie dough doesn’t include any eggs. Simply forget about the calories. I developed the recipe myself using my mother’s tried-and-true brownie recipe.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 20 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 6 |
| Yield: | 6 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
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.
- I’ve included a recipe for the shredded beef, but you can use leftover roast beef that has been shredded if you prefer. You can use a shortcut from the grocery store for the refried beans, or you can make your own.
- Nutrition data for this recipe includes the full amount of tomato sauce. The actual amount consumed will vary.
Nutrition Facts
| Calories | 559 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 8 g |
| Protein | 33 g |
| Saturated Fat | 15 g |
| Sodium | 783 mg |
| Sugars | 6 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy. I will bring something else, it was delicious