Best Slow Cooker Beef Tostadas Recipes

SLOW-COOKER BEEF TOSTADAS

Slow-Cooker Beef Tostadas image

I dedicate these slow-simmered tostadas to my husband, the only Italian man I know who can't get enough of Mexican flavors. Pile on your best toppings. -Teresa DeVono, Red Lion, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1 large onion, chopped
1/4 cup lime juice
1 jalapeno pepper, seeded and minced
1 serrano pepper, seeded and minced
1 tablespoon chili powder
3 garlic cloves, minced
1/2 teaspoon ground cumin
1 beef top round steak (about 1-1/2 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped fresh cilantro
12 corn tortillas (6 inches)
Cooking spray
TOPPINGS:
1-1/2 cups shredded lettuce
1 medium tomato, finely chopped
3/4 cup shredded sharp cheddar cheese
3/4 cup reduced-fat sour cream, optional

Steps:

Place the first 7 ingredients in a 3- or 4-qt. slow cooker. Cut steak in half and sprinkle with salt and pepper; add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours., Remove meat; cool slightly. Shred meat with 2 forks. Return beef to slow cooker and stir in cilantro; heat through. Spritz both sides of tortillas with cooking spray. Place in a single layer on baking sheets; broil 1-2 minutes on each side or until crisp. Spoon beef mixture over tortillas; top with lettuce, tomato, cheese and, if desired, sour cream.

Nutrition Facts : Calories 372 calories, Fat 13g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 602mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 35g protein. Diabetic Exchanges

SLOW-COOKER BRISKET TOSTADAS

Slow-Cooker Brisket Tostadas image

Provided by Marcela Valladolid

Categories main-dish

Time 8h30m

Yield 8 servings (plus leftover brisket)

Number Of Ingredients 16

Ingredients

1/4 cup fresh lime juice (from about 3 limes)
2 tablespoons Maggi liquid seasoning (or use 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce)
6 cloves garlic, minced
3 serrano chile peppers, seeded and minced
Kosher salt and freshly ground pepper
1/2 cup olive oil
3 to 4 pounds beef brisket, trimmed and cut into 3 large pieces
3 tablespoons vegetable or olive oil
1 large onion, diced
1 large red bell pepper, diced
1 cup low-sodium beef broth
1 28-ounce can diced tomatoes
1/2 teaspoon dried oregano
16 crisp corn tostada shells
Shredded lettuce, diced avocado, fresh salsa and queso fresco, for topping
Mexican crema or sour cream and lime wedges, for serving

Steps:

Prepare the brisket: Whisk the lime juice, Maggi seasoning, 2 tablespoons water, half of the garlic and 1 serrano in a medium bowl; season with salt and pepper. Slowly pour in the olive oil, whisking constantly. Place the brisket pieces in a large resealable plastic bag and add the marinade; turn the meat to coat. Refrigerate at least 8 hours or preferably overnight.
Bring the meat to room temperature, about 45 minutes. Remove from the bag and discard the marinade.
Pour the vegetable oil into the bottom of a 6- to 7-quart slow cooker. Add the onion, bell pepper, beef broth, tomatoes (and their juices), oregano, the remaining garlic and 2 serranos, 1 tablespoon salt and a few grinds of pepper. Mix well, then nestle the meat in the vegetable mixture. Cover and cook on high until the meat is tender and shreds easily with a fork, about 8 hours.
Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into pieces. Return the shredded meat to the slow cooker, stir to combine and let stand until the meat is hot, about 10 minutes. Season with salt and pepper, if necessary.
Assemble the tostadas: Spread about 1/3 cup of the warm meat on each tostada shell. Top with lettuce, avocado, salsa and queso fresco. Serve with crema and lime wedges.