Wednesday, March 1, 2023

Shredded Beef Tostadas

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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
Sour Cream
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.  


handmade by amalia said...

Looks amazing, a proper dinner.

Angie's Recipes said...

This sounds and looks amazing with beef and that thick layer of cheese!

La Table De Nana said...

I know i would love it..even more if you made it for me:):) Beautiful clics as always!

Big Dude said...

Looks delicious Susan and you sure don't scrimp on the toppings.

Chef Mimi said...

The toppings are my favorite part! Pretty!

kitty@ Kitty's Kozy Kitchen said...

I love tostadas, Susan, but use ground beef. I’ll have to try your version with a Chuck roast as it sounds delicious! Thank you for sharing the recipe with us.

Anonymous said...

These look so good!! We have to try them soon!

Happy Retiree's Kitchen said...

Your tostadas look delicious. I adore Mexican food flavours.

SavoringTime in the Kitchen said...

Thank you, Amalia! It was a fun dinner to make.

SavoringTime in the Kitchen said...

A wonderful splurge for us! Thank you, Angie!

SavoringTime in the Kitchen said...

Wouldn't that be wonderful! Thank you, Pea!

SavoringTime in the Kitchen said...

When you're going this route there no reason to hold back :) Thanks, Larry!

SavoringTime in the Kitchen said...

Thank you, Mimi! A delicious splurge now and then :)

SavoringTime in the Kitchen said...

Thanks so much, Kitty! Just a little different type of beef for tostadas but so good!

SavoringTime in the Kitchen said...

Thank you very much!!

SavoringTime in the Kitchen said...

We love those flavors too! Thank you very much!

Debbie@Mountain Breaths said...

We enjoy tostadas very much, and I'm going to make myself a note to make tostadas soon.

Velva- evening With A Sandwich said...

Susan, I feel like I've been doing my tostadas wrong-It never occurred to me to do the tortilla with the toppings in the frying pan, and cover. Game changer!


Lea Ann said...

Call me crazy, but the cider vinegar is what makes this a special recipe.

SavoringTime in the Kitchen said...

Thank you, Deb! Our grandsons love them too! Sorry I'm so late replying. We were in CA and AZ for two tweeks!

SavoringTime in the Kitchen said...

Thank you, Velva! I love the crunchy bottom when they're fried!

SavoringTime in the Kitchen said...

You're not crazy :) I think you're absolutely right and I know you know your Southwest and Tex Mex food!

SavoringTime in the Kitchen said...

Sorry it took me so long to reply but we've been on vacation in CA and AZ for two weeks and just recently returned. ♥

kitty@ Kitty's Kozy Kitchen said...

I’m having this tonight for Cinco de Mayo, Susan. I can’t wait to eat it!

SavoringTime in the Kitchen said...

Great! I do hope you enjoy them! ♥

Roz | La Bella Vita Cucina said...

This looks amazing! We can't get enough delicious Mexican recipes that we can prepare at home. Thanks for sharing yours, Susan!
~ Roz

Ron said...

One of my all-time favorites. Since we have no Mexican Food restaurants I make them often, but my meat recipe is bland compared to yours. I will be giving your shredded beef recipe a try.
I look forward to your future blog post...

Anonymous said...

I love tostados but even growing up in Texas, I never had one as delicious sounding as yours with the shredded beef. Yours sound wonderful! Karen (Back Road Journal)