AUTHENTIC MEXICAN TOSTADAS
Corn tostadas are filled with beans, sour cream, shredded beef, lettuce, queso cotija, homemade salsa, and marinated onions. This recipe comes from Mexicali, Mexico, where we grew up eating nothing but authentic Mexican food. If you aren't able to find cotija cheese, queso fresco will also do.
Provided by GemElah
Categories World Cuisine Recipes Latin American Mexican
Time 3h20m
Yield 12
Number Of Ingredients 18
Steps:
- Fill a large pot halfway with water and add chuck roast. Add onion and 4 cloves garlic, and season with salt. Cook over medium-low heat until meat is falling apart, about 1 1/2 hours. Let cool slightly and shred using 2 forks. Set aside and keep warm.
- Bring water to a boil in a large pot; add pinto beans and salt to taste. Reduce heat to medium-low and cook until tender, about 1 hour. Drain and let cool slightly. Smash beans using a potato masher; set aside and keep warm.
- Place red onions, vinegar, lemon juice, salt, and pepper in a bowl and combine. Cover and refrigerate until ready to use.
- Bring tomatoes, jalapenos, and enough water to cover to a boil in a small pot. Continue to boil until semi-soft, 8 to 10 minutes. Let cool slightly and transfer to a blender. Add remaining 2 cloves garlic; season with salt. Blend hot sauce until smooth.
- Top each tostada evenly with cooked beans, sour cream, shredded beef, lettuce, Cotija cheese, marinated red onions, and hot sauce, in that order.
Nutrition Facts : Calories 712.3 calories, Carbohydrate 65.4 g, Cholesterol 102.2 mg, Fat 33 g, Fiber 14.3 g, Protein 39.9 g, SaturatedFat 17.4 g, Sodium 789.5 mg, Sugar 5.4 g
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