Shredded Beef Tostadas with Chiles and Lime

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

Instructions

1. 1

   Fill a large pot with 12 cups water; stir in 6 Tbsp. salt.

2. 2

   Add beef, onion, garlic, peppercorns, cumin, and cloves.

3. 3

   Bring to a simmer and cook, partially covered, until beef shreds easily with a fork, 1 1/2–2 hours.

4. 4

   Drain, then transfer to a large bowl and let cool.

5. 5

   Using 2 forks or your fingers, coarsely shred beef.

6. 6

   Season with salt.

7. 7

   Add onion, lime juice, pineapple juice, and oregano to beef mixture and mix well.

8. 8

   Season with salt.

9. 9

   Let sit at least 1 hour at room temperature or chill up to 1 day.

10. 10

    Stir in radishes, chiles, cilantro, and chives just before using.

11. 11

    If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1".

12. 12

    Heat over medium-high until thermometer registers 375°F.

13. 13

    Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total.

14. 14

    Drain on paper towel-lined baking sheets and season with salt.

15. 15

    Spread 1 Tbsp.