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One of my favorite Mexican dishes is the tostada. A crispy, crunchy tortilla topped with either chicken, beef or pork, followed by some shredded cabbage or lettuce and topped with melted cheese. So yummy!! If you prep the shredded beef the day before, you can have a quick and delicious meal for several days! What beef you don't use, freeze for later.
Your shopping should include 1) Your favorite tortillas. I like corn. 2) A can of low fat refried black beans. 3) Shredded Mexican blend cheese. 4) Your favorite salsa 5) A few avocados 6) Sour cream. 7) A small head of Napa or Savoy cabbage to slice thinly, or a bag cole slaw mix, if you'd rather. 8) Fresh cilantro, optional.
Have your toppings ready to roll (mise en place, as they say). Spread some refried black beans on a tortilla. Cover that with your shredded beef (recipe below)
Top with some shredded cabbage or coleslaw mix, and then top with a generous amount of shreeded cheese.
In a non-stick frying pan, add a little oil. I like to use avocado oil but any mild cooking oil will do. Get the oil hot over medium heat and then place your tortilla in the pan. Cover the pan with a lid to help the cheese melt, and check the bottom of the tortilla occasionally to make sure it is well browned.
Remove to a plate with a large spatula and enjoy with all of your favorite toppings!
Mexican Shredded Beef for Tostadas or Tacos
2-3 lb beef chuck roast. Trim off as much fast as you can.
1 large onion, sliced
1-1/2 cups beer (I used Stella Artois because it's what I had on hand)
1/2 cup cider vinegar
3 garlic cloves, minced
1 cup tomato salsa (your favorite brand)
Dash of Tabasco – to your taste
½ teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon celery salt
1 tablespoon ancho chili powder (or chipotle chili powder)
2 teaspoon ground cumin
2 teaspoons dried oregano
2 bay leaves
For assembling, preparing and serving tostadas:
Napa or Savoy cabbage
Refried Black Beans
Shredded Mexican Blend cheese
Avocados, serve sliced or make into quacamole
Your favorite Salsa
Fresh Cilantro or Parlsey, optional
Preheat ove to 300 F.
In a large bowl, mix together all ingredients except for beef roast and onions.
In a large dutch oven with cover, heat 2 tablespoons of avocado or olive oil over medium high heat.
Add chuck roast and brown on both sides until a nice crust forms.
Pour sauce ingredients over meat and poke meat all over with a fork. Add sliced sliced onions.
Cover dutch oven and place in oven to bake for about 2-1/2 to 3 hours or until fork tender. Cooking time will depend on the size of your chuck roast.
Remove meat from dutch oven and place on a large bowl. Cover with aluminum foil.
Put the sauce remaining in the dutch over through a strainer. Discard onion rounds and bay leaves.
Put the sauce in a small saucepan and reduce to about 3/4 cup, skimming any fat from the top.
Using 2 forks, or your fingers shred beef and add reduced sauce. Can be stored in the refrigerator for 2-3 days or frozen for 3 months.
Note: Before serving, I like to put some of the beef with sauce on a baking sheet and broil to crisp meat before using for tostadas or tacos.