Shredded Beef Tostadas With Chiles And Lime Recipes

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SHREDDED BEEF TOSTADAS WITH CHILES AND LIME



Shredded Beef Tostadas with Chiles and Lime image

Provided by Nils Bernstein

Categories     Beef     Kid-Friendly     Dinner     Lunch     Healthy     Tortillas     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 26

For the beef:
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
For the beef salad:
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
For the tostadas:
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)
Special Equipment
A candy or deep-fry thermometer

Steps:

  • Cook the beef:
  • 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.
  • Finish the beef salad:
  • 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.
  • Assemble the tostadas:
  • 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.
  • Do Ahead
  • 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.

SHREDDED BEEF TACOS WITH LIME



Shredded Beef Tacos with Lime image

We just got tired of hamburger tacos and decided to try something authentic! We love the lime infusion flavor in the meat. Serve with tortilla shells, lettuce, cheese, guacamole and salsa.

Provided by CINDYLU35

Categories     World Cuisine Recipes     Latin American     Mexican

Time 7h

Yield 4

Number Of Ingredients 9

¼ cup vegetable oil
2 tablespoons vinegar
2 tablespoons lime juice
1 ½ teaspoons ground cumin
1 ½ teaspoons chili powder
3 cloves garlic, minced
1 ½ pounds beef chuck roast, trimmed and cut into 1-inch thick slices
1 cup beef stock
salt to taste

Steps:

  • Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
  • Bring beef to room temperature, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.
  • Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.

Nutrition Facts : Calories 398.9 calories, Carbohydrate 3.1 g, Cholesterol 77.2 mg, Fat 33.3 g, Fiber 0.6 g, Protein 21.2 g, SaturatedFat 9.9 g, Sodium 81.3 mg, Sugar 1 g

SHREDDED BEEF TOSTADAS



Shredded Beef Tostadas image

Tostadas are delicious stacks of toppings on crispy, flat, corn tortillas. Spread a layer of refried beans, then a layer of delicious shredded beef, and add other layers of lettuce, cheese, chopped tomatoes and your favorite salsa or other toppings, and enjoy! This recipe is customizable for your family's tastes!

Provided by Bibi

Time 2h40m

Yield 6

Number Of Ingredients 26

2 teaspoons chipotle chili powder, or to taste
1 teaspoon smoked paprika
1 teaspoon dried Mexican oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 (2 pound) boneless beef chuck roast
1 tablespoon extra-virgin olive oil
½ cup chopped onion
1 ½ teaspoons minced fresh garlic
1 cup beef stock
1 ½ cups chopped tomatoes, divided
1 medium orange, juiced
½ medium lime, juiced
6 each crispy tostada shells
2 cups refried beans, warmed
2 cups shredded lettuce
1 ½ cups shredded Cheddar cheese
3 tablespoons salsa, or to taste
3 tablespoons sour cream, or to taste
3 tablespoons guacamole, or to taste
¼ cup chopped fresh cilantro
6 wedges lime

Steps:

  • Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
  • Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
  • Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
  • Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.
  • Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.
  • Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
  • Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.
  • To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.

Nutrition Facts : Calories 558.6 calories, Carbohydrate 31.7 g, Cholesterol 108.4 mg, Fat 33.8 g, Fiber 7.8 g, Protein 32.9 g, SaturatedFat 14.7 g, Sodium 783 mg, Sugar 6.3 g

TOSTADAS DE SALPICON (SHREDDED BEEF)



Tostadas de Salpicon (Shredded Beef) 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 Recipes     Latin American     Mexican     Main Dishes     Tostada Recipes

Time 1h45m

Yield 4

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, Carbohydrate 32.2 g, Cholesterol 60.3 mg, Fat 16.9 g, Fiber 7.5 g, Protein 21.1 g, SaturatedFat 7.1 g, Sodium 649.3 mg, Sugar 7.6 g

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