Shredded Beef Tostadas with Chillies and Lime

Ingredients for Shredded Beef Tostadas with Chillies and Lime

• 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 teaspoons whole cloves

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

• 120ml fresh lime juice

• 120ml pineapple juice

• 1 teaspoon dried oregano, crushed

• Kosher salt

• 8 large radishes, cut into thin matchsticks

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

• 1/2 cup coarsely chopped fresh coriander

• 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 soured cream, queso fresco, red chilli or tomato salsa (for serving)

• A candy or deep-fry thermometer

Fill a large pot with 2875ml water; stir in 6 tablespoons 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, chillies, coriander, 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 191°C. 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 tablespoon 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, chillies, coriander, and chives just before using.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.