Shredded Beef Tostada
A crunchy tortilla shell topped with slow cooked, dry-aged roast, black beans, and cotija cheese is a quick and impressive weeknight meal with amazing Mexican flavor.
INGREDIENTS:
- 1 Roast - chuck or arm roast
- Tortillas - corn tortillas or street tacos (flour)
- Oil for frying
- Garlic cloves, chopped garlic, or garlic powder
- Onion or onion powder
- Black beans (or refried beans)
- Cotija cheese
- Chopped tomatoes
- Chopped red onion
- Shredded lettuce
- Salsa
- Lime
- Fresh cilantro for garnish
DIRECTIONS:
Place roast in crock pot, season with salt and pepper. Add garlic and onion to crock pot with approximately 1 cup of water. If you do not have garlic and onion, season roast with garlic and onion powder. Cook on low for 8 hours.
Once roast is cooked, shred roast for serving. (Tip: remove all liquid from crock pot and pour in glass bowl. Once cool, you can remove the fat from the top of the liquid and save the liquid as broth to use at a later date or freeze. Shred roast and place back in crockpot to keep warm, do not pour liquid back over roast as this will make the tortillas soggy)
Add a small amount of oil of choosing to pan, brown tortillas on both sides. Rest on paper towel to drain oil after cooking. Complete until all tortillas are cooked and set aside.
Mash black beans with fork and a splash of salsa when mashing for a little liquid. Don't worry about making smooth! Set aside. If you prefer, you can use refried beans.
Take tortilla and top with black beans, shredded roast, lettuce, tomato, red onion, and cotija cheese. Squeeze fresh lime juice over top and enjoy!
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