Description

This corn tostada dish uses homemade ingredients and fresh Mexican flavors to provide a delicious, authentic meal that everyone will love.

Ingredients

• 1 (2 pound) boneless beef chuck roast
• 1 medium onion, halved
• 6 cloves garlic, divided
• salt to taste
• 4 cups water
• 2 pounds dried pinto beans
• salt to taste
• 2 medium red onions, thinly sliced
• ½ cup white vinegar
• 1 large lemon, juiced
• salt and ground black pepper to taste
• 5 tomatoes, stems removed
• 3 jalapeno peppers, stemmed, or more to taste
• salt to taste
• 12 corn tostada shells
• 1 (8 ounce) container sour cream
• 1 head lettuce, chopped
• 2 (12 ounce) packages crumbled cotija cheese

Instructions

1. 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.
2. 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.
3. Place red onions, vinegar, lemon juice, salt, and pepper in a bowl and combine. Cover and refrigerate until ready to use.
4. 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.
5. Top each tostada evenly with cooked beans, sour cream, shredded beef, lettuce, Cotija cheese, marinated red onions, and hot sauce, in that order.