CHIPOTLE BEEF TOSTADAS

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CHIPOTLE BEEF TOSTADAS

Yield 4-6

Prep time

20 Min

Cook time

1 Hour

Total time

1 H & 20 M

Ingredients

• 5 lbs beef chuck
• tostadas or fried corn tortillas
• 1 red onion
• 10 cloves garlic
• 15 oz fire roasted tomatoes
• 1 can chipotle sauce 8oz
• 3 ancho chilis
• 3 New Mexico chilis
• 1/2 chili water
• 1/4 cup white vinegar
• 2 tsp cumin
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp oregano
• 2 tbsp salt
• 2-3 avocados, mashed
• lime
• store bought pico de gallo (optional)

Corn Esquites:

• 30 oz canned corn
• 1/3 cup mayo
• 1/4 cup cotija cheese
• 1 tsp chili powder
• juice of 1 lime
• salt to taste

Chipotle Sour Cream:

• 1 cup mexican crema
• 1/4 cup chipotle hot sauce
• 1 tbsp honey (optional)
• 1/2 tsp chili powder and paprika
• salt to taste

Instructions

1. Start by slicing your beef chuck into large, even cubes and pat them dry.
2. Heat oil in a pan until it’s ripping hot. Drop the beef in and let it sear undisturbed until you get a deep, dark crust. Flip and brown all sides. Once beautifully caramelized, pull the beef out and set it aside.
3. In that same pan, throw in a chopped onion and a few cloves of garlic. Let them char and soften in all that beef fat until smoky and fragrant.
4. Now build the sauce. In a blender, combine fire-roasted tomatoes, chipotle peppers in adobo (or chipotle sauce), soaked New Mexico and ancho chilies, the charred onion and garlic, oregano, paprika, chili powder, salt, and pepper. Blend until smooth.
5. Add the seared beef to a slow cooker, pressure cooker, or crock pot. Pour that blended sauce all over the top, making sure every piece is fully coated.
6. Cover and cook low and slow until the beef is fork-tender and shreds effortlessly.
7. While that works, make your esquites. In a bowl, squeeze mayo over canned corn, sprinkle in chili powder, add plenty of crumbled cotija, and hit it with fresh lime juice. Mix until creamy and well combined.
8. Fry corn tortillas in hot oil until crisp, or grab pre-made tostada shells.
9. Smear each tostada with mashed avocado and a squeeze of lime. Pile on the shredded chipotle beef.
10. Top with a scoop of the corn esquites, add a spoonful of pico de gallo, and finish with a drizzle of chipotle sour cream. Enjoy!

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