Description
Start with a crisp tostada and layer with re-fried beans, slow cooker barbacoa beef, and lettuce and carrots. Finish off with a drizzle of jalapeno-lime sauce and a sprinkle of cotija cheese.
Ingredients
- FOR THE MARINADE:
- ¼ cups Apple Cider Vinegar
- 1 whole Red Onion, Chopped
- 5 cloves Garlic, Minced
- ½ teaspoons Ground Black Pepper
- 1 teaspoon Salt
- 4 whole Canned Chipotle In Adobo Peppers, Chopped
- 1 Tablespoon Adobo Sauce From The Chipotle Can
- 1 cup Beef Broth
- 2 whole Limes, Juiced
- FOR THE JALAPENO LIME SAUCE:
- 3 whole Jalapeno Peppers
- 4 Tablespoons Mayonnaise
- 3 Tablespoons Sour Cream
- 2 whole Limes, Juiced
- FOR THE PREPARATION:
- 3 pounds Beef Chuck Roast
- 3 cups Chopped Butter Lettuce
- 1 cup Shredded Carrots
- 1 can (15 Oz. Size) Refried Beans
- 1 bag (20 Count Size) Crisp Corn Tostadas
- ½ cups Crumbled Cotija Cheese
Preparation
For the barbacoa beef:
Combine the marinade ingredients in a bowl then pour into a slow cooker. Trim any excess fat off the roast and place it in the slow cooker. Cook on high heat for 6 hours. When the beef is done cooking, shred the meat in the juices (using two forks) and set aside.
For the jalapeno-lime sauce:
Set the oven to broil. Cut the jalapeno peppers in half lengthwise and place them on a baking sheet with the cut side facing down. Place the baking sheet on the top shelf and broil until the outer layer of the skin has blackened, about 8-10 minutes.
Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them. Remove the skins from the peppers.
Place all the jalapeno-lime dressing ingredients (jalepenos, mayo, sour cream, lime juice) in a food processor and blend until smooth. Set aside.
For the assembly:
In a medium sized bowl combine the lettuce and the carrots and set aside. Heat the re-fried beans per package directions.
Put a crisp tostada on a plate. Spread each tostada with 1 tablespoons re-fried beans. Top off with 2 tablespoons of the shredded beef. Top with a palm full of the lettuce and carrot mixture. Garnish with crumbled cotija cheese and a dollop of the jalapeno-lime dressing.
