Chipotle Beef Tostadas
Chipotle Beef Tostadas
Ingredients
For the Chipotle Beef
- 5 pounds beef chuck, cut into large cubes
- 1 red onion, chopped
- 10 cloves garlic, peeled
- 15 ounces fire roasted tomatoes
- 8 ounces chipotle sauce, canned
- 3 ancho chilis, soaked
- 3 New Mexico chilis, soaked
- 1/2 cup chili water, from soaking chilis
- 1/4 cup white vinegar
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon oregano
- 2 tablespoons salt
- 2 tablespoons vegetable oil, as needed for searing
For the Corn Esquites
- 30 ounces canned corn, drained
- 1/3 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1 lime, juiced
- 1/2 teaspoon salt, to taste
For the Chipotle Sour Cream
- 1 cup Mexican crema
- 1/4 cup chipotle hot sauce
- 1 tablespoon honey, (optional)
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt, to taste
For Serving
- 8 tostada shells, or corn tortillas for frying
- 2 avocado, mashed with lime juice and salt
- 1 lime, cut into wedges
- 1 cup pico de gallo, as needed
Instructions
- 1
Begin by soaking the ancho chilis and New Mexico chilis in hot water for at least 20 minutes to soften them. While they soak, cut the beef chuck into large, approximately 2-inch cubes.
⏱️ 20 min
- 2
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pan or Dutch oven over high heat until shimmering. Sear the beef cubes in batches, ensuring not to overcrowd the pan, until a deep brown crust forms on all sides. This will take about 3-5 minutes per batch. Remove the seared beef and set aside.
⏱️ 15 min
- 3
Reduce the heat to medium-high. Add the chopped red onion and peeled garlic cloves to the same pan. Cook, stirring occasionally, until they are softened and slightly charred, about 5-7 minutes.
⏱️ 7 min
- 4
In a blender, combine the fire roasted tomatoes, canned chipotle sauce, the soaked ancho and New Mexico chilis (reserving 1/2 cup of the soaking liquid), the charred red onion and garlic, white vinegar, cumin, chili powder, smoked paprika, oregano, and salt. Add the reserved 1/2 cup chili water. Blend until completely smooth.
⏱️ 10 min
- 5
Place the seared beef cubes into a slow cooker. Pour the blended chipotle sauce over the beef, ensuring all pieces are well coated. Cover and cook on low for 4-6 hours, or until the beef is fork-tender and shreds easily.
⏱️ 240 min
- 6
While the beef is cooking, prepare the Corn Esquites. In a medium bowl, combine the drained canned corn, mayonnaise, crumbled cotija cheese, chili powder, and the juice of 1 lime. Season with salt to taste and mix well. Set aside.
⏱️ 10 min
- 7
Next, prepare the Chipotle Sour Cream. In a small bowl, whisk together the Mexican crema, chipotle hot sauce, optional honey, chili powder, and paprika. Season with salt to taste and mix until smooth. Set aside.
⏱️ 5 min
- 8
Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the sauce in the slow cooker to keep warm and absorb more flavor.
⏱️ 10 min
- 9
To assemble the tostadas: Spread a layer of mashed avocado (seasoned with lime and salt) onto each tostada shell. Top with a generous portion of the shredded chipotle beef.
⏱️ 5 min
- 10
Add a spoonful of the Corn Esquites and a scoop of pico de gallo over the beef. Finish with a drizzle of the Chipotle Sour Cream. Serve immediately with extra lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Beef Tostadas
For the Chipotle Beef
- 5 pounds beef chuck, cut into large cubes
- 1 red onion, chopped
- 10 cloves garlic, peeled
- 15 ounces fire roasted tomatoes
- 8 ounces chipotle sauce, canned
- 3 ancho chilis, soaked
- 3 New Mexico chilis, soaked
- 1/2 cup chili water, from soaking chilis
- 1/4 cup white vinegar
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon oregano
- 2 tablespoons salt
- 2 tablespoons vegetable oil, as needed for searing
For the Corn Esquites
- 30 ounces canned corn, drained
- 1/3 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1 lime, juiced
- 1/2 teaspoon salt, to taste
For the Chipotle Sour Cream
- 1 cup Mexican crema
- 1/4 cup chipotle hot sauce
- 1 tablespoon honey, (optional)
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt, to taste
For Serving
- 8 tostada shells, or corn tortillas for frying
- 2 avocado, mashed with lime juice and salt
- 1 lime, cut into wedges
- 1 cup pico de gallo, as needed
Instructions
- 1
Begin by soaking the ancho chilis and New Mexico chilis in hot water for at least 20 minutes to soften them. While they soak, cut the beef chuck into large, approximately 2-inch cubes.
⏱️ 20 min - 2
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pan or Dutch oven over high heat until shimmering. Sear the beef cubes in batches, ensuring not to overcrowd the pan, until a deep brown crust forms on all sides. This will take about 3-5 minutes per batch. Remove the seared beef and set aside.
⏱️ 15 min - 3
Reduce the heat to medium-high. Add the chopped red onion and peeled garlic cloves to the same pan. Cook, stirring occasionally, until they are softened and slightly charred, about 5-7 minutes.
⏱️ 7 min - 4
In a blender, combine the fire roasted tomatoes, canned chipotle sauce, the soaked ancho and New Mexico chilis (reserving 1/2 cup of the soaking liquid), the charred red onion and garlic, white vinegar, cumin, chili powder, smoked paprika, oregano, and salt. Add the reserved 1/2 cup chili water. Blend until completely smooth.
⏱️ 10 min - 5
Place the seared beef cubes into a slow cooker. Pour the blended chipotle sauce over the beef, ensuring all pieces are well coated. Cover and cook on low for 4-6 hours, or until the beef is fork-tender and shreds easily.
⏱️ 240 min - 6
While the beef is cooking, prepare the Corn Esquites. In a medium bowl, combine the drained canned corn, mayonnaise, crumbled cotija cheese, chili powder, and the juice of 1 lime. Season with salt to taste and mix well. Set aside.
⏱️ 10 min - 7
Next, prepare the Chipotle Sour Cream. In a small bowl, whisk together the Mexican crema, chipotle hot sauce, optional honey, chili powder, and paprika. Season with salt to taste and mix until smooth. Set aside.
⏱️ 5 min - 8
Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the sauce in the slow cooker to keep warm and absorb more flavor.
⏱️ 10 min - 9
To assemble the tostadas: Spread a layer of mashed avocado (seasoned with lime and salt) onto each tostada shell. Top with a generous portion of the shredded chipotle beef.
⏱️ 5 min - 10
Add a spoonful of the Corn Esquites and a scoop of pico de gallo over the beef. Finish with a drizzle of the Chipotle Sour Cream. Serve immediately with extra lime wedges.
⏱️ 5 min