5 INGREDIENT MEXICAN SHREDDED BEEF AND BEEF TOSTADAS
Provided by Sweetphi
Time 1h5m
Number Of Ingredients 11
Steps:
- Pat beef chuck roast dry with a paper towel and place in a crock pot.
- Sprinkle taco seasoning on top of the beef and rub it into the beef with your fingers, kind of like massaging it in.
- Add in the jalapeno (if you want it more spicy leave in the seeds, if you like it less spicy seed the jalapeno before putting it in.) and then pour cola over the meat - you want it about just to the top of the beef.
- Squeeze in lime juice and turn the heat on low and cook for 6 hours (alternatively you could cook it on high for 3 hours).
- After 6 hours remove the beef and with two forks shred the beef and enjoy!
- For the tostadas simply pile on shredded beef, lettuce, guacamole, sour cream and shredded cheese.
SHREDDED BEEF TOSTADAS
Tostadas are delicious stacks of toppings on crispy, flat, corn tortillas. Spread a layer of refried beans, then a layer of delicious shredded beef, and add other layers of lettuce, cheese, chopped tomatoes and your favorite salsa or other toppings, and enjoy! This recipe is customizable for your family's tastes!
Provided by Bibi
Time 2h40m
Yield 6
Number Of Ingredients 26
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.
Nutrition Facts : Calories 558.6 calories, Carbohydrate 31.7 g, Cholesterol 108.4 mg, Fat 33.8 g, Fiber 7.8 g, Protein 32.9 g, SaturatedFat 14.7 g, Sodium 783 mg, Sugar 6.3 g
TOSTADAS DE SALPICON (SHREDDED BEEF)
Tostadas are a common dinner at our home. I fry my own corn tortillas since I think they taste so much better than store bought. I also fry my own pinto beans in bacon drippings. But for ease and convenience store bought will do. We top our tostadas with shredded lettuce, tomatoes, cheese, sour cream, and salsa.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tostada Recipes
Time 1h45m
Yield 4
Number Of Ingredients 16
Steps:
- 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 353.3 calories, Carbohydrate 32.2 g, Cholesterol 60.3 mg, Fat 16.9 g, Fiber 7.5 g, Protein 21.1 g, SaturatedFat 7.1 g, Sodium 649.3 mg, Sugar 7.6 g
SHREDDED BEEF TOSTADAS (SALPICON)
Provided by Marcela Valladolid
Categories main-dish
Time 2h40m
Yield 6 to 10 servings
Number Of Ingredients 16
Steps:
- Put the brisket in a large pot and fill with enough water to cover the meat by an inch. Add the onion quarters and 1/4 cup salt. Bring to a boil. Reduce the heat to medium and simmer partially covered until the brisket is very tender, 2 1/2 hours. Add more water if needed to keep the meat covered. Turn off the heat and let the brisket cool in the cooking liquid to room temperature. Drain the brisket, discard the water and cool completely.
- Meanwhile, prepare the vinaigrette by whisking the olive oil and vinegar in a medium bowl until well combined. Add the lime juice, red onion and oregano and whisk again. Season the vinaigrette with salt and pepper.
- Shred the brisket into a large bowl. Add the cucumbers, tomatoes, capers, cilantro and radishes and toss to combine. Add the vinaigrette and toss to coat. Season with additional salt and pepper if needed.
- To make the grilled tostadas: Heat a grill pan on the stovetop over medium-high heat. Place a corn tortilla onto the hot pan until the tortilla is crisp with a slight char. Cook for about 5 minutes each side. Scoop the shredded beef salad onto the grilled tostada and garnish with some avocado slices.
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