Shredded Beef Tostadas with Chiles and Lime

mexican beef kid-friendly dinner lunch healthy tortillas dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher small plates

Nils Bernstein

Serves 8

Source

Ingredients

6 tablespoons kosher salt, plus more to taste

1 (2-pound) beef chuck roast

1 medium white onion, peeled, quartered

5 garlic cloves, peeled

1 tablespoon black peppercorns

1 tablespoon cumin seeds

1/2 teaspoon whole cloves

1 medium white onion, diced, briefly rinsed in a colander, patted dry

1/2 cup fresh lime juice

1/2 cup pineapple juice

1 teaspoon dried oregano, crushed

Kosher salt

8 large radishes, cut into thin matchsticks

6 serrano chiles (or 3–4 jalapeños), stemmed, seeded, deveined

1/2 cup coarsely chopped fresh cilantro

1/4 cup coarsely chopped fresh chives

16 small corn tortillas or store-bought crispy tostada shells

Vegetable oil (for frying; if needed)

Kosher salt (if needed)

1 1/2 cups Creamy Black Bean Spread

Shredded iceberg lettuce, Quick Pickled Onions , thinly sliced radishes, sliced avocado, crema (Mexican salted cream) or sour cream, queso fresco, red chile or tomato salsa (for serving)

A candy or deep-fry thermometer

Method

Fill a large pot with 12 cups water; stir in 6 Tbsp. salt. Add beef, onion, garlic, peppercorns, cumin, and cloves. Bring to a simmer and cook, partially covered, until beef shreds easily with a fork, 1 1/2–2 hours. Drain, then transfer to a large bowl and let cool. Using 2 forks or your fingers, coarsely shred beef. Season with salt.

Add onion, lime juice, pineapple juice, and oregano to beef mixture and mix well. Season with salt. Let sit at least 1 hour at room temperature or chill up to 1 day. Stir in radishes, chiles, cilantro, and chives just before using.

If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.

Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup beef salad, then lettuce, Quick Pickled Onions, radishes, avocado, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.

Beef salad can be chilled for up to 1 day. Bring to room temperature and stir in radishes, chiles, cilantro, and chives just before using.