Tostadas hechas en el Horno de Carne Deshebrada (Oven Baked Tostadas with Shredded Beef)


Tostadas are very popular all around Mexico, you can top them with almost anything you want, from chicken to beef to seafood, literally anything, they are just like tacos but flat and hard.

In Ensenada, where I am from, some street vendors make the best seafood and ceviche tostadas . I absolutely adore them.

Today I made mine with shredded beef, cream of black beans and garnished with some fresh and tangy raw tomatillo salsa verde.

Makes 8 tostadas

Prep 20 min

Cook 30 min approx

Ingredients 

To cook the beef

  • 500 gr whole piece of beef skirt
  • 1 piece of bone
  • 2 tomatoes
  • 1 onion
  • 1 garlic clove
  • Salt to taste
  • 1 litre water approx

To make the black beans cream

  • 300 gr cooked black beans
  • 1/2 white onion finely chopped
  • 1 mince garlic clove
  • 2 tbsp rapeseed oil
  • Salt to taste

To make the tostadas

  • 8 corn tortillas
  • 1 tbsp rapeseed oil

To make the raw tomatillo green salsa

  • 4 fresh or tinned tomatillos
  • 1/2 raw onion
  • 1 or 2 jalapeños
  • 50 gr fresh coriander
  • Salt to taste

To garnish

  • 1 avocado cut in slices
  • 1/2 head of lettuce shredded
  • 50 gr sour cream
  • Fresh or feta cheese

Method

Cook the beef together with the bone, tomatoes, onion, garlic, salt and water in a medium casserole dish for around 30 min. Take the big piece of meat and leave it to the side to it cools down, then shred the beef and cut it into small pieces, set to the side.

While the beef is cooking, make the black beans cream. Heat a saucepan, add the oil, onions and garlic, after 3 min add the beans and salt to taste. Cook for 5 min then blend them with a hand blender until getting a smooth consistency, set aside.

 For the raw green salsa, add the tomatillos, onion, coriander, chillies and salt in a blender and blend until well mixed, set aside.

To make the tostadas, heat the oven to 200 degrees or gas mark 6, rub a tray with the oil, place the tortillas flat avoiding crowding the tray. Place the tray in the oven and bake until brown and hard. It takes around 10 min.

Have all the vegetables, cheese and cream ready and assemble the tostadas. Spread some black bean cream on a tostada then put some shredded beef on top and add 1 tbsp of the beef stock, garnish with shredded lettuce, avocado slices, fresh cheese, a dollop of sour cream and some raw tomatillo salsa verde. Enjoy them with a bottle of cold beer!

Listo!

Provecho!

Published by

Karla Zazueta

Mexican living in London

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