Chipotle Beef Tostadas

Ingredients

• 5 lb beef chuck (sliced into large cubes)
• 1 red onion (charred)
• 10 cloves garlic (charred)
• 15 oz fire roasted tomatoes (canned)
• 8 oz chipotle sauce (1 can)
• 3 ancho chilis (dried and soaked)
• 3 New Mexico chilis (dried and soaked)
• 0.5 cup chili soaking water (reserved from soaking dried chilis)
• 0.25 cup white vinegar (added to blender sauce)
• 2 tsp cumin
• 1 tbsp chili powder (for beef marinade)
• 1 tbsp smoked paprika (for beef marinade)
• 1 tbsp dried oregano (for beef marinade)
• 2 tbsp salt (for beef marinade)
• 30 oz canned corn (for esquites)
• 0.33 cup mayonnaise (for esquites)
• 0.25 cup cotija cheese (for esquites)
• 1 tsp chili powder (for esquites)
• 1 lime juice (juice of 1 lime for esquites)
• 1 cup Mexican crema (for chipotle sour cream)
• 0.25 cup chipotle hot sauce (for chipotle sour cream)
• 1 tbsp honey (optional, for chipotle sour cream)
• 0.5 tsp chili powder and paprika (for chipotle sour cream)
• 10 corn tortillas (fried into tostadas or store-bought tostada shells)
• 2 avocado (mashed with lime and salt for serving)

Steps

1. 1

   Slice the beef chuck into large cubes. This increases the surface area for browning and maximum flavor.

2. 2

   Heat oil in a large pan over high heat. Sear the beef cubes until they develop a deep brown crust on all sides. Remove the beef and set aside.

3. 3

   In the same pan, char the sliced red onion and whole garlic cloves until softened and blackened in spots.

4. 4

   Prepare the sauce: In a blender, combine the fire-roasted tomatoes, chipotle sauce, soaked ancho and New Mexico chilis, 1/2 cup of the chili soaking water, white vinegar, charred onion, and charred garlic.

5. 5

   Add the cumin, chili powder, smoked paprika, oregano, and salt to the blender. Blend until the mixture is completely smooth.

6. 6

   Place the seared beef into a slow cooker, pressure cooker, or crock pot. Pour the blended sauce over the beef, ensuring it is well-smothered.

7. 7

   Cook low and slow (or under pressure) until the meat is tender enough to shred easily with a fork, like butter.

8. 8

   While the beef cooks, prepare the Corn Esquites: Mix the canned corn with mayo, cotija cheese, chili powder, and lime juice. Season with salt to taste.

9. 9

   Prepare the Chipotle Sour Cream: Whisk together the Mexican crema, chipotle hot sauce, honey (if using), chili powder, paprika, and salt.

10. 10

    Fry corn tortillas in hot oil until crispy to make tostada shells, or use pre-made shells.

11. 11

    Assemble the tostadas: Smear each shell with mashed avocado seasoned with lime and salt. Top with a generous pile of shredded chipotle beef, then a scoop of corn esquites. Garnish with pico de gallo and a drizzle of chipotle sour cream.

Notes

The white vinegar is added to the blender with the sauce components to provide acidity. If the tostadas are overloaded, they may fall apart, so assemble carefully. You can use a pressure cooker to speed up the beef cooking process.

Nutrition per serving

• main
• tostadas
• beef
• slow-cooked
• mexican
• dinner
• spicy