We frequently eat tostadas for dinner in our house. Since I believe homemade corn tortillas to be so much better than store-bought, I fried them myself. Additionally, I cook my own pinto beans in bacon grease. But for ease and convenience store bought will do. Shredded lettuce, tomatoes, cheese, sour cream, and salsa are the garnishes we use on our tostadas.
Prep Time: | 15 mins |
Cook Time: | 1 hr 30 mins |
Total Time: | 1 hr 45 mins |
Servings: | 4 |
Yield: | 4 tostadas |
Ingredients
- 1 pound beef chuck roast
- 2 cups beef broth
- 4 medium Roma tomatoes, chopped
- 1 medium onion, diced
- 2 large bay leaves
- 2 serrano chile peppers
- 2 medium limes, juiced
- 2 tablespoons white vinegar
- 1 teaspoon dried Mexican oregano
- salt and freshly ground black pepper to taste
- 1 cup refried beans, warmed
- 8 fried tortillas
- 1 cup shredded lettuce, or to taste
- 2 medium tomatoes, chopped
- ½ cup sour cream, or to taste
- ½ cup salsa, or to taste
Instructions
- Combine chuck roast, broth, tomatoes, onion, bay leaves, serrano chiles, lime juice, vinegar, oregano, salt, and pepper in a large pot pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours.
- Remove roast from pot and shred meat with 2 forks.
- To assemble tostadas, spread a layer of refried beans on tortillas, layer shredded beef, lettuce, tomatoes, cheese, sour cream and salsa.
Nutrition Facts
Calories | 353 kcal |
Carbohydrate | 32 g |
Cholesterol | 60 mg |
Dietary Fiber | 8 g |
Protein | 21 g |
Saturated Fat | 7 g |
Sodium | 649 mg |
Sugars | 8 g |
Fat | 17 g |
Unsaturated Fat | 0 g |
Reviews
This family says they want it every day. I make it very Tuesday. The remaining pot liquor is too good to throw away so I am trying to think of a recipe to use it in. Any suggestions?
This was my first attempt at Mexican shredded beef. We thought it was ok. Maybe a little too much citrus and vinegar flavor for our liking. That being said, I may use this as starting point for later attempts.