Shredded Beef Tostadas
Crispy corn tortillas piled high with tender, slow-cooked shredded beef simmered in a savory, spiced tomato sauce. A fun, customizable Tex-Mex classic perfect for a weeknight dinner or feeding a crowd.
For 4 servings
6 steps. 190 minutes total.
- 1
Step 1
- a.Prepare and Sear the Beef
- b.Pat the chuck roast dry with paper towels. Season generously on all sides with 1.5 tsp salt and 0.5 tsp black pepper.
- c.Heat 2 tbsp of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- d.Carefully place the beef in the pot and sear for 4-5 minutes per side, until a deep brown crust forms. Do not overcrowd the pot. Remove the beef and set it aside on a plate.
- 2
Step 2
- a.Sauté Aromatics and Spices
- b.Reduce the heat to medium. Add the chopped onion to the pot, scraping up any browned bits from the bottom. Cook for 5-6 minutes, stirring occasionally, until softened and translucent.
- c.Add the minced garlic, chili powder, cumin, oregano, and smoked paprika. Stir constantly and cook for 1 minute until the spices are very fragrant.
- 3
Step 3
- a.Slow Cook the Beef
- b.Return the seared beef to the pot, along with any accumulated juices. Pour in the beef broth and the can of diced tomatoes with green chiles.
- c.Bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for 3 to 3.5 hours. The beef is ready when it is fall-apart tender and can be easily shredded with a fork.
- 4
Step 4
- a.Shred the Beef
- b.Carefully transfer the cooked beef from the pot to a large bowl. Using two forks, shred the meat, discarding any large pieces of fat.
- c.Return the shredded beef to the pot with the cooking liquid. Stir in the fresh lime juice. Taste and adjust seasoning with more salt if needed. Keep the beef filling warm over low heat.
- 5
Step 5
- a.Fry the Tostada Shells
- b.In a large, heavy skillet, heat about 1/2 inch of vegetable oil over medium-high heat. The oil is ready when a small piece of tortilla sizzles immediately.
- c.Working one at a time, carefully place a corn tortilla in the hot oil. Fry for 30-60 seconds per side, using tongs to flip, until it's golden brown and crispy.
- d.Remove the tortilla from the oil, letting excess drip off, and place it on a wire rack or a plate lined with paper towels to drain. Immediately sprinkle with a little salt. Repeat with the remaining tortillas.
- 6
Step 6
- a.Assemble and Serve
- b.To assemble, spread a thin layer of warmed refried beans onto each crispy tostada shell. This acts as a 'glue' for the toppings.
- c.Top with a generous portion of the warm shredded beef.
- d.Garnish with your favorite toppings: shredded lettuce, crumbled cotija cheese, a dollop of sour cream, chopped cilantro, and sliced avocado.
- e.Serve immediately with fresh lime wedges on the side for squeezing over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip searing the beef! This step is crucial for developing a deep, rich flavor base for the entire dish.
- 2For a hands-off approach, you can cook the beef in a slow cooker. After searing and sautéing the aromatics (steps 1 & 2), transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- 3The shredded beef filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stove before serving.
- 4For a healthier alternative to frying, brush tortillas with oil, sprinkle with salt, and bake at 400°F (200°C) for 5-7 minutes per side, or until crisp and golden.
- 5Make sure your frying oil is hot enough. If it's not, the tortillas will absorb too much oil and become soggy instead of crispy.
- 6Leftover shredded beef is incredibly versatile. Use it for tacos, burritos, quesadillas, nachos, or on top of a salad.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with other slow-cooking meats. Try using a 2 lb pork shoulder (pork butt) for carnitas-style tostadas, or use boneless, skinless chicken thighs (cook time will be shorter, about 1.5-2 hours on the stove).
Vegetarian/VeganVegetarian/Vegan
For a vegetarian version, substitute the beef with 2 cans of jackfruit (in brine, not syrup), shredded, or a hearty mix of black beans and mushrooms. Use vegetable broth instead of beef broth and omit cheese and sour cream (or use vegan alternatives) for a vegan option.
Spice It UpSpice It Up
For extra heat, add one or two minced chipotle peppers in adobo sauce along with the garlic and spices. You can also add a finely diced jalapeño or serrano pepper with the onion.
Why this is on our healthy list.
Rich in High-Quality Protein
Beef is a complete protein source, providing all the essential amino acids your body needs for muscle repair, growth, and overall function. A single serving of this dish provides a significant portion of your daily protein needs.
Source of Healthy Fats
Avocados are packed with monounsaturated fats, which are beneficial for heart health. These healthy fats can help reduce bad cholesterol levels and provide a creamy, satisfying texture to the tostadas.
Provides Essential Minerals
Beef is an excellent source of essential minerals like iron, which is crucial for transporting oxygen in the blood, and zinc, which supports immune function and wound healing. It also provides B vitamins, particularly B12, vital for nerve function and energy production.
Frequently asked questions
A serving of two fully-loaded tostadas contains approximately 1200-1250 calories. This is an estimate and can vary based on the exact toppings and amounts used. It's a rich and hearty meal.