Tuesday June 25th 2019

Shredded Beef Tostadas

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Rating: 3.1/5 (8 votes cast)

Recipe: Shredded Beef Tostadas

Summary: Smoky chipotle chiles and plenty of garlic and spices give this slow-cooked mixture of beef and turkey sausage its rich, complex flavor.


  • 3 cups Tinga (recipe follows)

  • 4 medium-size onions, chopped
  • 12 cloves garlic, minced or pressed
  • 4 large dry bay leaves
  • l cinnamon stick (3 inches long)
  • 10 whole cloves
  • l teaspoon each dry marjoram and dry thyme
  • 6 cups water
  • l large can(about 28 oz.) tomatoes
  • Shredded Chicken Filling, or other shredded meat filling of your choice
  • About 1 1/2 cups Corn Salsa or other salsa of your choice
  • 6 crisp corn taco shells or warm corn tortillas
  • 2 cups shredded lettuce
  • Plain nonfat yogurt
  • 2 tablespoons canned chipotle chiles in adobo or adobado sauce, minced;
  • 1/4 cup cider vinegar
  • 2 tablespoons firmly packed brown sugar


  1. Prepare Tinga
  2. Tinga.
  3. Trim and discard fat from 1 pound beef flank steak; cut meat into 2-inch chunks.
  4. In a 5 to 6-quart pan, combine meat; 2 medium-size onions, chopped; 12 cloves garlic, minced or pressed; 4 large dry bay leaves; l cinnamon stick (3 inches long); 10 whole cloves; l teaspoon each dry marjoram and dry thyme; and 6 cups water.
  5. Bring to a boil over high heat; then reduce heat and simmer, uncovered, until meat is tender when pierced (about l hour).
  6. Meanwhile, drain l large can (about 28 oz.) tomatoes and discard liquid.
  7. In a wide frying pan, combine tomatoes; 3 1/2 cups cooked Turkey Chorizo Sausage, (or use purchased chorizo sausage, casings removed, meat crumbled and cooked); 2 medium-size onions, chopped; 2 tablespoons (or to taste) canned chipotle chiles in adobo or adobado sauce, minced; 1/4 cup cider vinegar; and 2 tablespoons firmly packed brown sugar.
  8. Cook over medium-high heat, uncovered, stirring often and breaking tomatoes up, until all liquid has evaporated (about 30 minutes).
  9. When beef is done, transfer it with a slotted spoon to a bowl.
  10. Pour cooking liquid into a strainer set over another bowl and press to remove liquid; discard residue.
  11. Return liquid to pan and boil over high heat until reduced to 1 1/2 cups.
  12. Add liquid to chorizo mixture.
  13. Tear beef into shreds; add to chorizo mixture.
  14. Use filling hot or warm.
  15. If made ahead, cover and refrigerate for up to 3 days.
  16. Reheat before using.
  17. Makes about 5 cups.
  18. To serve, place one taco shell on each of 6 dinner plates; top equally with lettuce and Tinga.
  19. Add salsa and yogurt to taste.

Quick notes

Spoon the filling over shredded lettuce on crisp corn tortillas for a great tostada meal.

Per serving: 337 calories (16% calories from fat), 32 g protein, 47 g carbohydrates, 7 g total fat (2 g saturated fat), 62 mg cholesterol, 481 mg sodium

Makes 6 servings.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Calories: 337

Fat: 7 g

Protein: 32 g


Shredded Beef Tostadas, 3.1 out of 5 based on 8 ratings
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