
Shredded Beef Tostadas with Chiles and Lime
A delicious chinese dish. Gluten-free friendly.
Total Time
255 min
Serves
6
Rating
0.0 (0)
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
Fill a large pot with 12 cups water; stir in 6 Tbsp. salt.
- 2
Add beef, onion, garlic, peppercorns, cumin, and cloves.
- 3
Bring to a simmer and cook, partially covered, until beef shreds easily with a fork, 1 1/2–2 hours.
- 4
Drain, then transfer to a large bowl and let cool.
- 5
Using 2 forks or your fingers, coarsely shred beef.
- 6
Season with salt.
- 7
Add onion, lime juice, pineapple juice, and oregano to beef mixture and mix well.
- 8
Season with salt.
- 9
Let sit at least 1 hour at room temperature or chill up to 1 day.
- 10
Stir in radishes, chiles, cilantro, and chives just before using.
- 11
If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1".
- 12
Heat over medium-high until thermometer registers 375°F.
- 13
Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total.
- 14
Drain on paper towel-lined baking sheets and season with salt.
- 15
Spread 1 Tbsp.