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.
Ingredients
- 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
Instructions
- Prepare Tinga
- Tinga.
- Trim and discard fat from 1 pound beef flank steak; cut meat into 2-inch chunks.
- 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.
- Bring to a boil over high heat; then reduce heat and simmer, uncovered, until meat is tender when pierced (about l hour).
- Meanwhile, drain l large can (about 28 oz.) tomatoes and discard liquid.
- 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.
- Cook over medium-high heat, uncovered, stirring often and breaking tomatoes up, until all liquid has evaporated (about 30 minutes).
- When beef is done, transfer it with a slotted spoon to a bowl.
- Pour cooking liquid into a strainer set over another bowl and press to remove liquid; discard residue.
- Return liquid to pan and boil over high heat until reduced to 1 1/2 cups.
- Add liquid to chorizo mixture.
- Tear beef into shreds; add to chorizo mixture.
- Use filling hot or warm.
- If made ahead, cover and refrigerate for up to 3 days.
- Reheat before using.
- Makes about 5 cups.
- To serve, place one taco shell on each of 6 dinner plates; top equally with lettuce and Tinga.
- 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
