Mexican Shredded Beef Tostadas

Ingredients

• 1.5 pounds beef chuck roast or brisket
• ½ large white onion
• 3 sprigs fresh cilantro sprigs
• 2 teaspoons salt
• 3 tablespoons fresh lime juice
• ½ medium white onion
• 1 whole fresh jalapeño peppers
• ¼ cup fresh cilantro leaves
• 2 tablespoons extra-virgin olive oil
• 1 pinch salt and black pepper
• 8 whole corn tortillas
• ½ cup vegetable oil for frying
• ½ cup shredded queso fresco or cotija cheese
• ¼ cup fresh cilantro leaves for garnish
• 2 whole lime wedges

Instructions

1. 1

   Cut 1.5 pounds of beef chuck roast or brisket into 3-inch chunks — you don't need precision here, just roughly even pieces so they cook uniformly. Place the meat in a 5-quart pot and cover with cold water by 2 inches.

2. 2

   Cut half a large white onion in half and add it to the pot along with 3 fresh cilantro sprigs and 2 teaspoons of salt. Bring to a boil over high heat, then reduce to medium-low. Partially cover and simmer for 1.5 to 2 hours, until the beef is completely tender and shreds easily with a fork. The meat should be very soft — if it still resists, cook another 15 minutes.

3. 3

   Remove the beef with tongs and transfer to a cutting board. Let it cool for 5 minutes until you can handle it comfortably. Once cooled, use two forks to shred the meat into bite-sized pieces, roughly 1/2 inch. You should have about 3 cups of shredded beef. Discard the cooking liquid, onion, and cilantro.

4. 4

   In a medium bowl, combine the shredded beef with 3 tablespoons of fresh lime juice — this brightens the meat and begins to pickle it slightly. Dice half a medium white onion into small 1/4-inch pieces and add to the bowl.

5. 5

   Slice one fresh jalapeño pepper in half lengthwise, remove the seeds and white ribs with the tip of a knife, then finely mince the flesh into small pieces — you should have about 1 tablespoon. Add to the beef along with 0.25 cup of fresh cilantro leaves, roughly chopped.

6. 6

   Pour in 2 tablespoons of extra-virgin olive oil and stir everything together. Taste and add a pinch of salt and black pepper. The salpicón should taste bright and tangy with a gentle heat from the jalapeño. You can make this up to 2 hours ahead and keep it at room temperature, covered.

7. 7

   Heat 0.5 cup of vegetable oil in a 10-inch skillet over medium-high heat. After 2 minutes, the oil should shimmer and move easily when you tilt the pan — test it by carefully placing a small piece of tortilla in the oil; it should sizzle immediately and brown in about 30 seconds.

8. 8

   Working with one corn tortilla at a time, carefully slide it into the hot oil using tongs. Fry for about 45 seconds, watching for it to turn golden brown and crispy. Flip it and fry the other side for another 30 to 45 seconds until evenly golden. The tortilla should feel firm and crispy when you lift it out.

9. 9

   Transfer each fried tortilla to a plate lined with paper towels to drain. Repeat with the remaining 7 tortillas. The tostadas should be used while still warm — if they soften, you can re-crisp them in the oven at 375°F for 2 minutes.

10. 10

    Lay a warm tostada on a serving plate. Spoon about 3 tablespoons of the salpicón beef mixture onto the center of the tostada — don't overload it or it will fall apart. Top with 1 tablespoon of shredded queso fresco or cotija cheese and a small pinch of fresh cilantro leaves.

11. 11

    Repeat with the remaining 7 tostadas, dividing the beef mixture and cheese equally. Serve immediately while the tostadas are still warm and crispy, with lime wedges on the side for squeezing over the top.

Tools you’ll need

• 5-quart pot
• cutting board
• chef's knife
• kitchen tongs
• 2 forks
• medium mixing bowl
• 10-inch skillet
• instant-read thermometer (optional, for testing oil temperature)

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