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Shredded Beef and Caramelized Onion Tostadas

Shredded Beef and Caramelized Onion Tostadas

I made a big batch of shredded beef this week and needed to use it up so I made these shredded beef and caramelized onion tostadas tonight with, veggies, cheese, salsa, guacamole, and sour cream. These tostadas were a perfect combination of creamy, crunchy, salty, and spicy and I loved that they were simple to make.

How to Make Shredded Beef and Caramelized Onion Tostadas

Shredded Beef:

  • 1-2 tsp olive oil
  • 2 lb lean chuck roast (trim excess fat off)
  • Cumin, to taste
  • Chili powder, to taste
  • Paprika, to taste
  • Oregano, to taste
  • Coriander, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 2 cups of beef broth (plus more if needed)
  • 1 7 oz can of whole green chiles
  • 1 jalapeño, seeded, deveined, and chopped
  • A handful of fresh cilantro, chopped
  • 6 cloves of garlic, minced

Preheat the oven to 300 degrees.

Heat the olive oil in a Dutch oven over medium-high heat. Trim the outside fat off of the chuck roast. Season the chuck roast evenly with cumin, chili powder, paprika, oregano, coriander, sea salt, and freshly cracked pepper on both sides of the roast.

Place the beef in the hot Dutch oven for 2-3 minutes on each side to sear the meat.

Add the beef broth, whole green chiles, jalapeno, cilantro, and minced garlic. Place the lid on the Dutch oven and place it into the oven for 2-3 hours making sure to check each hour to make sure you don’t need to add more broth.

The beef is done when the meat is tender and shreds easily with a fork. Carefully, remove any fat that you see in the beef then shred the beef using a fork.

Other Ingredients:

  • Corn tortillas
  • 1 tbsp olive oil, to taste
  • 1 yellow onion, sliced
  • Salt & pepper. to taste
  • 1 (14 oz) can of chili beans (with sauce) or black beans (drained & rinsed)

Preheat the oven to 400 degrees. Line a baking sheet with tin foil and spray with cooking spray.

Place corn tortillas on the baking sheet and spray the top of each tortilla. Bake in the oven for 5-7 minutes or until golden brown (flipping if needed).

Meanwhile, heat olive oil in a skillet over medium heat; add onions, salt & pepper to taste and cook until slightly caramelized, about 10-15 minutes; add water if the skillet runs dry.

Heat beans in a small saucepan over low heat until warm.

Remaining Toppings:

  • Lettuce, chopped finely
  • Green onions, chopped
  • Tomatoes, diced
  • Cheddar cheese, shredded
  • Salsa
  • Guacamole
  • Sour cream
  • Cilantro, chopped finely

Layer each corn tortilla with beef, caramelized onions, beans, cheese, lettuce, tomatoes, green onions, cilantro, salsa & sour cream. Enjoy!

 

Click here for a printable version of this recipe

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4 Comments

  1. I love eating leftover roast on tostadas or even burritos. You can’t go wrong with leftover roast. Looks yummy!