Crispy Beef Tostadas With Tomato Salsa Crema Recipes

SHREDDED BEEF TOSTADAS

Steps:

• 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.

CRISPY BEEF TOSTADAS WITH TOMATO SALSA & CREMA RECIPE

Steps:

• 1. Prep ingredients Preheat oven to 425ºF with racks in the center and upper third. Peel and finely chop 2 teaspoons garlic. Trim ends from scallions, then thinly slice, keeping dark greens separate. Reserve dark greens for step 5. 2. Bake tortillas Divide tortillas between 2 rimmed baking sheets (overlapping is fine) and lightly brush both sides with oil. Bake on the center and upper oven racks until golden and very crisp, 3-6 minutes, then flip and bake for another 3-6 minutes until golden (watch closely as ovens vary). 3. Cook beef Heat 1 tablespoon oil in a large skillet over medium-high. Add beef and ½ teaspoon salt; cook, breaking up with a spoon, until no longer pink, 4-5 minutes. Add scallion whites, ¾ of garlic, ½ tablespoon or all spice blend (depending on heat preference); cook, 1 minute. Add ½ cup water, cook until almost evaporated, 1-2 minutes. Season with salt and pepper. 4. Make toppings Meanwhile, chop tomatoes into ¼-inch pieces. In a small bowl, toss chopped tomatoes with remaining garlic and 2 teaspoons oil. Season to taste with salt and pepper. In a small bowl, thin sour cream with 1 teaspoon water at a time to make a spoonable sauce; season with salt and pepper. 5. Assemble tostadas Divide beef between crispy tortillas. Top with tomatoes, then spoon crema over top and garnish with reserved scallion greens. Enjoy! 6. Spice it up! Pile on slices of fresh or pickled jalapeños, or mix chopped fresh Fresno or jalapeño peppers into the beef in step 3 for a spiced up take on the tostadas.

CRISPY BEEF TOSTADAS

Steps:

• In a large bowl, combine flour and baking powder; add milk and form a soft dough. Knead until mixed thoroughly. Cover and let rest 30 minutes.
• Meanwhile, brown beef and garlic in large skillet until meat is no longer pink; drain well.
• Add chilies, taco seasoning, salt and pepper if desired, and water. Simmer uncovered for 10 minutes.
• Stir in beans and heat through; keep warm.
• In a deep fat fryer or skillet, preheat oil to 375.
• Separate dough into 6 equal portions. Roll over lightly floured surface into a 7 inch circle.
• Fry tostadas in hot oil until golden, turning once; drain on paper towels.
• Immediately top each tostada with meat mixture and desired toppings.