Prep Time
20
Cook Time
3 hours
Serves
6
Shredded Beef Tostadas (Tostadas de Desherbada)
Fabiola Nuno @cocinandoconfabyIngredients
For the Beef —
2 lbs beef for shredding
1 head of garlic
¼ onion
8 large whole black peppercorns
2 bay leaves
Water, enough to cover the beef
Salt, to taste
For the Beans —
Cooking spray
2 cups refried pinto beans
Mi Rancho Organic Corn Tostadas
For the Salsa —
4 Roma tomatoes
3 árbol chiles
¼ onion
1 pinch dried oregano
Juice of 1 lime
1 cup reserved beef cooking broth
Salt, to taste
For serving —
⅓ head of lettuce, finely shredded
Queso fresco, to taste
Mexican crema, to taste
Instructions
Place the beef in a large pot with the garlic, ¼ onion, black peppercorns, bay leaves, and salt to taste. Add enough water to cover the beef and cook over low to medium heat for approximately 3 hours, or until the beef is tender and easily shreds. Remove the beef from the pot and allow it to cool slightly, then shred and reserve 1 cup of the cooking broth for the salsa.
Preheat the oven to 400°F. Line two large baking sheets with parchment paper and lightly spray both sides of the Mi Rancho Organic Corn Tostadas with cooking spray. Arrange the tostadas in a single layer on the prepared baking sheets and lightly season with salt. Bake for approximately 10 minutes, flipping halfway through, or until golden and crisp. Remove from the oven and set aside.
For the salsa, cook the Roma tomatoes until softened. Separately, lightly toast the árbol chiles. Add the cooked tomatoes, toasted árbol chiles, dried oregano, 1 cup of the reserved beef cooking broth, and salt to taste to a blender. Blend until smooth.
Place ¼ onion in a pan and squeeze the juice of 1 lime over it. Add the blended salsa and mix well until all the ingredients are combined.
To assemble the tostadas, spread a layer of refried pinto beans over each tostada. Top with the shredded beef, followed by the lettuce, salsa, queso fresco, and Mexican crema.
Serve and enjoy!