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, loaded with veggies, cheese, salsa, guacamole, hot sauce, and sour cream. These tostadas were a perfect combination of creamy, crunchy, salty, and spicy, and I loved that they were simple to make. This easy tostada recipe paired nicely with some Mexican rice.

Shredded Beef and Caramelized Onion Tostadas

Shredded Beef:

• 1 tbsp olive oil
• 2 lbs chuck roast (trim excess fat off)
• 1 tsp cumin, to taste
• 1 tsp chili powder, to taste
• 1 tsp paprika, to taste
• 1 tsp oregano, to taste
• 1 tsp 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
• Sea salt and freshly cracked black pepper. to taste
• 1 (14-oz) can of chili pinto beans (with sauce) or black beans (drained & rinsed)

Remaining Toppings:

• Lettuce, chopped finely
• Green onions, chopped
• Tomatoes, diced
• Cheddar cheese, shredded
• Salsa
• Guacamole
• Hot sauce
• 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 the chuck roast. Combine the seasonings and season the chuck roast evenly with them on all sides of the beef.

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. Cover with a lid and place it in the oven for 2-3 hours, checking the liquid hourly; if needed, 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 and mix it back into the cooking liquid.

Preheat the oven to 400 degrees. Line a baking sheet with foil and spray it 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, sea salt, and freshly cracked black pepper to taste and cook until slightly caramelized, about 15-20 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

Print Recipe Pin Recipe Rate Recipe

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
• 1 tsp cumin to taste
• 1 tsp chili powder to taste
• 1 tsp paprika to taste
• 1 tsp oregano to taste
• 1 tsp 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
• Hot sauce
• 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!

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking