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 this shredded beef and caramelized onion tostadas recipe 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.

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

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)

Remaining Toppings:

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

How to Make Shredded Beef and Caramelized Onion Tostadas

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 and sear for 2-3 minutes on each side.

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, checking hourly to be sure you don’t need to add more broth.

The beef is done when the tender meat shreds easily with a fork. Carefully, remove any fat from the meat then shred the beef using a fork.

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.

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

Shredded Beef and Caramelized Onion Tostadas

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Prep Time: 15 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 15 minutes minutes

Course: Main

Cuisine: Mexican

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• Large Dutch oven
• Baking Sheet
• Large skillet
• Small Saucepan

Ingredients

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

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)

Remaining Toppings:

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

Instructions

• Preheat the oven to 300 degrees.
• Heat the olive oil in a large 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, to taste, on both sides of the roast.
• Place the beef in the hot Dutch oven and sear for 2-3 minutes on each side.
• 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, checking hourly to be sure you don’t need to add more broth.
• The beef is done when the tender meat shreds easily with a fork. Carefully, remove any fat from the meat then shred the beef using a fork.
• Preheat the oven to 400 degrees. Line a baking sheet with parchment 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 large 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.
• Layer each corn tortilla with beef, caramelized onions, beans, cheese, lettuce, tomatoes, green onions, cilantro, salsa & sour cream. Serve immediatrly. Enjoy!

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