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Shredded Beef Tostadas with Refried Beans

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PREP TIME
20 min
COOKING TIME
140 min
TOTAL TIME
160 min
SERVINGS
6 servings
Dinner Mexican
Shredded Beef Tostadas with Refried Beans
Ingredients
  • 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
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1 (2 pound) boneless beef chuck roast
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 1/2 teaspoons minced fresh garlic
  • 1 cup beef stock
  • 1 1/2 cups chopped tomatoes, divided
  • 1 medium orange, juiced
  • 1/2 medium lime, juiced
  • 6 crispy tostada shells
  • 2 cups refried beans, warmed
  • 2 cups shredded lettuce
  • 1 1/2 cups shredded Cheddar cheese
  • 3 tablespoons salsa, or to taste
  • 3 tablespoons sour cream, or to taste
  • 3 tablespoons guacamole, or to taste
  • 1/4 cup chopped fresh cilantro
  • 6 wedges lime
Instructions
1
Prepare the spice blend by mixing together chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
2
Apply 1 tablespoon of the spice blend to each side of the chuck roast, reserving the remaining amount for later use.
3
Heat oil in a skillet over medium heat and carefully place the seasoned roast into the hot oil, allowing it to sear for 2 to 3 minutes on each side.
4
Transfer the roast to a plate and keep it warm while you prepare the accompanying vegetables.
5
Sauté sliced onions in the same skillet, stirring constantly, until they begin to soften and turn translucent, approximately 2 to 3 minutes.
6
Add minced garlic to the skillet and cook until fragrant, about 1 minute.
7
Stir in beef stock, 1/2 cup of chopped tomatoes, orange juice, lime juice, and the reserved spice blend.
8
Return the roast to the skillet and bring the mixture to a boil. Cover, reduce heat, and simmer gently until the meat is tender and cooked through, roughly 2 hours.
9
Remove the roast from the skillet and transfer it to a cutting board.
10
Carefully pour the contents of the skillet into a blender or food processor and pulse several times, until the sauce is smooth.
11
Remove any visible fat from the meat and discard it.
12
Shred the cooked beef with two forks.
13
Combine the shredded beef with about 3/4 cup of the pureed tomato sauce in the skillet.
14
Add more sauce, if desired, to achieve the desired consistency.
15
Refrigerate any unused tomato sauce in a sealed container for future use, if desired.
16
To assemble the tostadas, spread about 1/3 cup of refried beans on each shell.
17
Top the tostadas with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes.
18
Drizzle with salsa and add a dollop of sour cream and guacamole.
19
Garnish the tostadas with cilantro and serve with lime wedges.