Beef Tostadas

Beef Tostadas are a delicious crispy fried corn tortilla with refried beans, Shredded beef, garnished with lettuce, tomato, onions and fresh cheese without forgetting a good salsa to enhance the flavors.

Course Antojitos, Main Course

Cuisine Mexican

Keyword beef tostadas, beef tostadas recipe, tostadas de carne molida

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 353kcal

Author Mely Martínez

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
½ small onion diced
1 cup crumbled queso fresco Feta and Parmesan are a good substitution.
1 avocado diced or sliced
½ cup Mexican cream or Creme Fraiche
A good salsa of your choice

For the meat:

1 lbs skirt steak
¼ pc white onions
1 pc bay leaf
2 clove garlic

Instructions

How to cook your shredded beef:
Place the 1 pound of Skirt steak, ¼ 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.

How to make the tostada shell:

For a healthier alternative, you can use your oven to dry the tortillas, place them on a baking sheet, brush them with vegetable oil, and cover them with your cooling rack to keep them flat.
Then, bake at 200 degrees (low temperature) for about 10 minutes.
Alternatively, you can deep-fry the tortillas in oil in a large skillet until golden, rigid, and crispy.
Drain on paper towels. This is the most common method used in Mexico.
Lastly, you can always buy a bag of already-made tostadas at your local grocery store.

Now to the assembly process

First, spread a thin layer of 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, crema (Mexican sour cream) and avocado.

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

Notes

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, you can 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 like tacos, sopes sandwiches and much, much more.
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.

Nutrition