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.
Ingredients
- beef chuck roast: 1 pound
- beef broth: 2 cups
- medium Roma tomatoes: 4 piece (chopped)
- medium onion: 1 piece (diced)
- bay leaves: 2 piece
- serrano Chili peppers: 2 piece
- medium limes: 2 piece (juiced)
- white vinegar: 2 Tbsp
- Mexican oregano: 1 tsp (dried)
- salt and freshly ground black pepper: (to taste)
- refried beans, warmed: 1 cup
- fried tortillas: 8 piece
- lettuce: 1 cup (to taste, shredded)
- medium tomatoes: 2 piece (chopped)
- sour cream: 0.5 cup (to taste)
- salsa: 0.5 cup (to taste)
Metric Conversion
Stages of cooking
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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.
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Remove roast from pot and shred meat with 2 forks.
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To assemble tostadas, spread a layer of refried beans on tortillas, layer shredded beef, lettuce, tomatoes, cheese, sour cream and salsa.
