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Ingredients
Spice Rub:
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2 teaspoons chipotle chili powder, or to taste
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1 teaspoon smoked paprika
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1 teaspoon dried Mexican oregano
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon ground coriander
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½ teaspoon ground cumin
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½ teaspoon salt, or to taste
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½ teaspoon ground black pepper, or to taste
Beef:
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1 (2 pound) boneless beef chuck roast
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1 tablespoon extra-virgin olive oil
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½ cup chopped onion
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1 ½ teaspoons minced fresh garlic
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1 cup beef stock
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1 ½ cups chopped tomatoes, divided
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1 medium orange, juiced
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½ medium lime, juiced
Tostadas:
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6 crispy tostada shells
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2 cups refried beans, warmed
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2 cups shredded lettuce
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1 ½ cups shredded Cheddar cheese
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3 tablespoons salsa, or to taste
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3 tablespoons sour cream, or to taste
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3 tablespoons guacamole, or to taste
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¼ cup chopped fresh cilantro
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6 wedges lime
Directions
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Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
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Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
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Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
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Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.
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Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.
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Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
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Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.
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To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.
Cook’s Note
I've included a recipe for the shredded beef, but you can use leftover roast beef that has been shredded if you prefer. You can use a shortcut from the grocery store for the refried beans, or you can make your own.
Editorial Note:
Nutrition data for this recipe includes the full amount of tomato sauce. The actual amount consumed will vary.
Nutrition Facts (per serving)
559 | Calories |
34g | Fat |
32g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 559 | |
% Daily Value * | |
Total Fat 34g | 43% |
Saturated Fat 15g | 74% |
Cholesterol 108mg | 36% |
Sodium 783mg | 34% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 8g | 28% |
Total Sugars 6g | |
Protein 33g | 66% |
Vitamin C 35mg | 39% |
Calcium 300mg | 23% |
Iron 5mg | 26% |
Potassium 756mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.