Shredded Beef Tostadas

Mexican Shredded Beef for Tostadas or Tacos

Ingredients:

2-3 lb beef chuck roast.  Trim off as much fast as you can.  

1 large onion, sliced.  

2-3 lb beef chuck roast.  Trim off as much fast as you can.  

1 large onion, sliced.  

1-1/2 cups beer (I used Stella Artois because it's what I had on hand)

1/2 cup cider vinegar

3 garlic cloves, minced

1 cup tomato salsa (your favorite brand)

Dash of Tabasco – to your taste

½ teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon celery salt

1 tablespoon ancho chili powder (or chipotle chili powder) 

2 teaspoon ground cumin

2 teaspoons dried oregano

2 bay leaves

For assembling, preparing and serving tostadas:

Napa or Savoy cabbage

Refried Black Beans

Shredded Mexican Blend cheese

Avocados, serve sliced or make into quacamole

Your favorite Salsa

Sour Cream

Fresh Cilantro or Parlsey, optional

Preheat oven to 300 F.

In a large bowl, mix together all ingredients except for beef roast and onions. Adjust seasonings to your taste. 

In a large dutch oven with cover, heat 2 T avocado or olive oil over medium high heat.  Add meat and brown on both sides until a nice crust forms. 

Pour sauce ingredients over meat and poke all over with a fork.  Cover with sliced onions.

Cover dutch oven and place in oven to bake for about 2-1/2 to 3 hours or until fall-apart tender.  Cooking time will depend on the size of your chuck roast.

Remove meat from dutch oven and place on a large platter or bowl and cover with aluminum foil until cook enough to handle. 

Put the sauce from the pot through a strainer. Discard onion rounds and bay leaves.  Cook sauce in a small saucepan over medium heat and reduce to about 3/4 cup, skimming any fat from the top. 

Using 2 forks, or your fingers, shred beef and add reduced sauce.  Can be stored in the refrigerator for 2-3 days or frozen for 3 months. 

Note: Before serving, I like to put some of the beef with sauce on a baking sheet and broil to crisp meat before using on tostadas or tacos.