Chipotle Beef Tostadas
Serves 1
Directions
- 1Slice the beef chuck into large cubes.
- 2In a very hot oil pan, sear the beef until a deep brown color is achieved.
- 3Remove the beef from the pan and char down an onion and garlic.
- 4In a blender, combine fire roasted tomatoes, chipotle peppers in adobo or chipotle sauce, soaked New Mexico and ancho chilies, charred onions and garlic, oregano, paprika, chili powder, salt, and pepper.
- 5In a slow cooker, pressure cooker, or crock pot, add the seared beef.
- 6Smother the beef with the blended mixture.
- 7Cover and cook on low and slow until the meat shreds easily.
- 8For the corn esquites, squeeze mayo on top of canned corn, add chili powder, lots of cotija cheese, and lime juice.
- 9Fry corn tortillas in hot oil or use pre-made tostada shells.
- 10Smear each tostada with avocado and lime.
- 11Pile the chipotle beef onto each tostada.
- 12Top with the corn esquites.
- 13Add a little pico.
- 14Finish with chipotle sour cream.
Ingredients
- 5 Lbs beef chuck
- 1 red onion
- 10 cloves garlic
- 15 oz fire roasted tomatoes
- 1 can Chipotle sauce
- 3 ancho chilis
- 3 New Mexico chilis
- 0.5 cup chili water
- 0.25 cup white vinegar
- 2 tsp cumin
- 1 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp oregano
- 2 tbsp salt
- 30 oz canned corn
- 0.33 cup Mayo
- 0.25 cup cotija cheese
- 1 tsp chili powder
- 1 Juice of lime
- Salt to taste
- 1 cup mexican crema
- 0.25 cup chipotle hot sauce
- 1 tbsp honey
- 0.5 tsp chili powder
- 0.5 tsp paprika
- Salt to taste
- Tostadas or fried corn tortillas
- Avocado
- lime
- salt
- Corn
- Chipotle sour cream
- pico
- pepper
Equipment
hot oil panblenderslow cookerpressure cookercrock pot
Tips
- Slice beef chuck into large cubes for more browning and maximum flavor.
- Sear beef until it has a deep brown color; do not skip this step.
- The meat is done when it shreds like butter.
- Be careful not to overload the tostadas to prevent them from falling apart.
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