Shredded Beef Tostadas

Name: Shredded Beef Tostadas
Total time: 160
Yield: 6
Ingredients: 2 teaspoons chipotle chili powder, or to taste; 1 teaspoon smoked paprika; 1 teaspoon dried Mexican oregano; 1 teaspoon garlic powder; 1 teaspoon onion powder; 0.5 teaspoon ground coriander; 0.5 teaspoon ground cumin; 0.5 teaspoon salt, or to taste; 0.5 teaspoon ground black pepper, or to taste; 1 (2 pound) boneless beef chuck roast; 1 tablespoon extra-virgin olive oil; 0.5 cup chopped onion; 1.5 teaspoons minced fresh garlic; 1 cup beef stock; 1.5 cups chopped tomatoes, divided; 1 medium orange, juiced; 0.5 medium lime, juiced; 6 crispy tostada shells; 2 cups refried beans, warmed; 2 cups shredded lettuce; 1.5 cups shredded Cheddar cheese; 3 tablespoons salsa, or to taste; 3 tablespoons sour cream, or to taste; 3 tablespoons guacamole, or to taste; 0.25 cup chopped fresh cilantro; 6 wedges lime

Recipe by Bibi from allrecipes.com

Dinner 3 Hr. 40 Mins.

Ingredients

6 servings

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2 teaspoons chipotle chili powder, or to taste
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1 teaspoon smoked paprika
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1 teaspoon dried Mexican oregano
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1 teaspoon garlic powder
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1 teaspoon onion powder
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0.5 teaspoon ground coriander
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0.5 teaspoon ground cumin
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0.5 teaspoon salt, or to taste
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0.5 teaspoon ground black pepper, or to taste
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1 (2 pound) boneless beef chuck roast
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1 tablespoon extra-virgin olive oil
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0.5 cup chopped onion
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1.5 teaspoons minced fresh garlic

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1 cup beef stock
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1.5 cups chopped tomatoes, divided
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1 medium orange, juiced
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0.5 medium lime, juiced
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6 crispy tostada shells
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2 cups refried beans, warmed
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2 cups shredded lettuce
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1.5 cups shredded Cheddar cheese
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3 tablespoons salsa, or to taste
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3 tablespoons sour cream, or to taste
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3 tablespoons guacamole, or to taste
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0.25 cup chopped fresh cilantro
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6 wedges lime

Instructions

Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.
Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.
Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.
To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.