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You are here: Home » Beef » Beef Tostadas Recipe

Beef Tostadas Recipe

Published May 31, 2017 Last modified October 24, 2019 by Mely Martínez 67 Comments

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Yes, I know. Comfort food has many names and shapes. Yours could be macaroni and cheese or your mother’s famous soup. Mine has a name too: Beef Tostadas; a flat crispy fried corn tortilla with Shredded beef or even with chicken or just plain beans, garnished with lettuce, tomato, onions, and fresh cheese without forgetting a good salsa to enhance the flavors.

Beef Tostadas Recipe

Beef Tostadas Recipe | Mexican Tostadas Recipe | Authentic Mexican Recipes by Mexico in My Kitchen

Some days when I find myself feeling the “nostalgia” of missing my home country, is the perfect excuse to prepare these delicious tostadas, listening to one of my favorites romantic Mexican radio stations via the internet. This combination seems to cure all kind of “blues” I may have. And for a moment, everything seems fine. It’s all good! (It will be interesting to know what are some of the comfort foods of other cultures).

Shredded Beef Tostadas, easy and delicious treat.
Antojitos must be one of the most missed dishes for any Mexican living abroad. Tostadas is just one of the many antojitos that can be prepared with different types of toppings, like chicken, beef, seafood, beans, and pork feet. Yes, pork feet indeed!
Tortillas were sun-dried since the ancient Aztec times, to make them last longer.  Still, some years ago, you could find sun-dried tortillas in popular cities, like Toluca in Central Mexico. It took several days to dry the tortillas, depending on the weather. At home, you can use your oven to dry the tortillas, placing them on a baking sheet, brush them with vegetable oil and cover them with your cooling rack to keep them flat. Then toast at 200 degrees (low temperature) for about 10 minutes. Or, as an alternative, you can deep-fry the tortillas in oil until golden, rigid and crispy. Drain on paper towels. This is the most common method used in Mexico.
Tostadas oven baked
Oven Baked Tostadas Process

Note: A day-old tortillas are better for tostadas since they absorb less oil and laying them on your counter overnight will start the drying process. Place a kitchen towel and remove the tortillas from their plastic packing, layer and cover them with another towel.

Chicken Tostadas, a classic mexican dish
Besides beef tostadas, you can also make the tostadas with other toppings like chicken, ground beef, cooked fish, fish ceviche, pork… Well… you get the idea.
Oven baked tostadas Beef tostadas
Oven Baked Tostadas vs Fried Tostadas

How to make Beef Tostadas Recipe

JUMP TO FULL INSTRUCTIONS

You will need 1 pound of Skirt steak, 1/4 pc. of a small onion, 2 garlic cloves, and 1 bay leaf. Place the ingredients in a stock pot filled with water and cook over medium heat. Cooking time will be about 2 hours until meat is tender enough to be shredded. Let it cool, season with salt and pepper.

Now to the assembly process

Shredded Beef Tostadas, a delicious Mexican dish
  • Spread a small amount of the refried beans on one side of each tostada. About 2 tablespoons. Then add the shredded meat evenly among the tostadas. (Please check the ingredients list below)
  • Top the tostada with lettuce, onion, and tomato.
  • Sprinkle with the crumbled cheese and avocado. Serve immediately.
shredded Beef Tostadas, a traditional way to prepare this dish.
Beef tostadas recipe using shredded meat.

BEEF TOSTADAS RECIPE

Beef Tostadas; a flat crispy fried corn tortilla with Shredded beef or even with chicken or just plain beans, garnished with lettuce, tomato, onions and fresh cheese without forgetting a good salsa to enhance the flavors.
4.75 from 16 votes
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Course: Antojitos, Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 353kcal
Author: Mely Martínez – Mexico in my Kitchen

Ingredients

  • 6 Corn tostadas
  • 1 cup refried beans, warm
  • 2 cups cooked and shredded skirt steak or your favorite meat veggie or seafood
  • 3 cups Shredded romaine lettuce
  • 1 medium size tomato chopped
  • 1/2 small onion diced
  • 1 cup crumbled queso fresco Feta and Parmesan are a good substitution.
  • 1 avocado diced or sliced
  • 1/2 cup Mexican cream or Creme Fraiche
  • A good salsa of your choice

For the meat:

  • You can use leftover meat from a different cut of meat. Shred it or cut in small bite-size pieces. If you are starting from scratch cook the meat earlier or the day before. I like to cook the meat in the morning and always make enough to freeze and use in other dishes.
  • For this recipe, you will need 1 pound of Skirt steak 1/4 pc. of a small onion, 2 garlic cloves, and 1 bay leaf. Place the ingredients in a stock pot filled with water and cook over medium heat. Cooking time will be about 2 hours until meat is tender enough to be shredded. Let it cool, season with salt and pepper. But I always cook more that one pound. Meat cooked this way is great for tacos, sopes sandwiches and much, much more.

Instructions

Now to the assembly process

  • Spread a small amount of the refried beans on one side of each tostada. About 2 tablespoons. Then add the shredded meat evenly among the tostadas
  • Top the tostada with lettuce, onion, and tomato.
  • Sprinkle with the crumbled cheese and avocado. Let your guests or family members add the cream to their liking. Serve immediately.

Do not forget to have a hot salsa and lots of napkins handy.

    Nutrition

    Serving: 1Tostada | Calories: 353kcal | Carbohydrates: 18g | Protein: 11g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 406mg | Potassium: 381mg | Fiber: 4g | Sugar: 2g | Vitamin A: 690IU | Vitamin C: 6.8mg | Calcium: 160mg | Iron: 1.3mg
    Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!
    Recipe in spanish https://www.mexicoenmicocina.com/tostadas-de-carne/

    And now, let me ask you: What is the name of your favorite comfort food?

    ¡Buen provecho!
    Mely Martinez,
    Also, check our popular Tuna Tostadas or Beef in Tomato Sauce with Swiss Chard.
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    Filed Under: Antojitos, Beef Tagged With: avocado, Beef, Corn

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    Reader Interactions

    Comments

    1. Mexico in my kitchen

      June 3, 2011 at 11:32 am

      Prieta

      Hola Prieta, te deje una nota en tu blog.

      Un abrazo,

      Mely

      Reply
    2. Marysol

      June 3, 2011 at 1:40 pm

      Se vé tan delicioso. I think, with all its wonderful components, Tostadas could be easily enjoyed for breakfast, lunch and dinner!

      Reply
    3. Patricia P

      August 12, 2011 at 4:50 am

      I love tostadas… so easy to prepare… such a simple yummy summer meal 🙂

      Reply
    4. Anonymous

      October 21, 2013 at 11:45 pm

      Try adding more beans and skipping the meat; OR
      Try skipping the beans and meat and use guacomole as substitute.
      Have a meat, bean and guacomole tostado trio for dinner!

      Reply
      • Mely

        October 22, 2013 at 1:08 am

        Thanks for sharing you tostadas combination. I love the beans and fresh cheese combination.

        Happy cooking.

        Reply
    5. Rebecca Subbiah

      June 7, 2017 at 3:41 am

      looks delicious

      Reply
    6. Martha E. Trevino

      June 5, 2019 at 10:52 am

      Mom always made refried beans-and-chorizo, tacos, machacado-and-egg tacos, bacon-and-egg tacos, papas-a-la-mejicana-tacos, frijoles with freshly-made red salsa, beans refried in bacon drippings or potato-and-egg tacos for breakfast, but since we loved snacking on them at all times, she would make a lot of the filler and we would just run over to the stove, grab a freshly-made flour tortilla, fill it up with whatever was in the pan and eat to our hearts’ content. Those were some great times. She would also prepare a gallon of freshly-brewed Nestea, squeeze tons of limes into it, sweeten it and left it in the refrigerator so we could enjoy with our scrumptious tacos. Those were such great times!

      Reply
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    Mexico in my kitchen | Mely Martinez

    Hi, I’m Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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