SHREDDED BEEF TOSTADA RECIPE RECIPES

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TOSTADAS DE SALPICON (SHREDDED BEEF) | ALLRECIPES



Tostadas de Salpicon (Shredded Beef) | Allrecipes image

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    Latin American    Mexican    Main Dishes    Tostada Recipes

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 4 tostadas

Number Of Ingredients 16

1 pound beef chuck roast
2 cups beef broth
4 medium Roma tomatoes, chopped
1 medium onion, diced
2 large bay leaves
2 peppers serrano chile peppers
2 medium limes, juiced
2 tablespoons white vinegar
1 teaspoon dried Mexican oregano
salt and freshly ground black pepper to taste
1 cup refried beans, warmed
8 fried tortillas
1 cup shredded lettuce, or to taste
2 medium tomatoes, chopped
½ cup sour cream, or to taste
½ cup salsa, or to taste

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, CarbohydrateContent 32.2 g, CholesterolContent 60.3 mg, FatContent 16.9 g, FiberContent 7.5 g, ProteinContent 21.1 g, SaturatedFatContent 7.1 g, SodiumContent 649.3 mg, SugarContent 7.6 g

SHREDDED BEEF TOSTADAS WITH CHILES AND LIME RECIPE ...



Shredded Beef Tostadas with Chiles and Lime Recipe ... image

In Mexico, salpicón is a kind of shredded meat or fish salad, usually made with beef, and commonly served on tostadas. This version gets a fresh crunch from radishes and sweet acidic kick from a combination of lime and pineapple juices.

Provided by Nils Bernstein

Total Time 4 hours

Cook Time 50 minutes

Yield Serves 8

Number Of Ingredients 22

6 tablespoons kosher salt, plus more to taste
1 (2-pound) beef chuck roast
1 medium white onion, peeled, quartered
5 garlic cloves, peeled
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1/2 teaspoon whole cloves
1 medium white onion, diced, briefly rinsed in a colander, patted dry
1/2 cup fresh lime juice
1/2 cup pineapple juice
1 teaspoon dried oregano, crushed
Kosher salt
8 large radishes, cut into thin matchsticks
6 serrano chiles (or 3–4 jalapeños), stemmed, seeded, deveined
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh chives
16 small corn tortillas or store-bought crispy tostada shells
Vegetable oil (for frying; if needed)
Kosher salt (if needed)
1 1/2 cups Creamy Black Bean Spread
Shredded iceberg lettuce, Quick Pickled Onions , thinly sliced radishes, sliced avocado, crema (Mexican salted cream) or sour cream, queso fresco, red chile or tomato salsa (for serving)
A candy or deep-fry thermometer

Steps:

  • Fill a large pot with 12 cups water; stir in 6 Tbsp. salt. Add beef, onion, garlic, peppercorns, cumin, and cloves. Bring to a simmer and cook, partially covered, until beef shreds easily with a fork, 1 1/2–2 hours. Drain, then transfer to a large bowl and let cool. Using 2 forks or your fingers, coarsely shred beef. Season with salt.
  • Add onion, lime juice, pineapple juice, and oregano to beef mixture and mix well. Season with salt. Let sit at least 1 hour at room temperature or chill up to 1 day. Stir in radishes, chiles, cilantro, and chives just before using.
  • If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
  • Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup beef salad, then lettuce, Quick Pickled Onions, radishes, avocado, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.
  • Beef salad can be chilled for up to 1 day. Bring to room temperature and stir in radishes, chiles, cilantro, and chives just before using.

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