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.