Authentic Mexican Tostadas

Corn tostadas are filled with beans, sour cream, shredded beef, lettuce, queso cotija, homemade salsa, and marinated onions. This recipe comes from Mexicali, Mexico, where we grew up eating nothing but authentic Mexican food. If you aren't able to find cotija cheese, queso fresco will also do.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 712 Calories

Ingredients

• 1 (8 ounce) container sour cream
• salt to taste
• 4 cups water
• salt and ground black pepper to taste
• ½ cup white vinegar
• 1 (2 pound) boneless beef chuck roast
• 1 large lemon, juiced
• 1 medium onion, halved
• 12 corn tostada shells
• 1 head lettuce, chopped
• 2 pounds dried pinto beans
• 6 cloves garlic, divided
• 2 medium red onions, thinly sliced
• 5 tomatoes, stems removed
• 3 jalapeno peppers, stemmed, or more to taste
• 2 (12 ounce) packages crumbled cotija cheese

Recipe Instructions

Step 1

Fill a large pot halfway with water and add chuck roast. Add onion and 4 cloves garlic, and season with salt. Cook over medium-low heat until meat is falling apart, about 1 1/2 hours. Let cool slightly and shred using 2 forks. Set aside and keep warm.

Step 2

Bring water to a boil in a large pot; add pinto beans and salt to taste. Reduce heat to medium-low and cook until tender, about 1 hour. Drain and let cool slightly. Smash beans using a potato masher; set aside and keep warm.

Step 3

Place red onions, vinegar, lemon juice, salt, and pepper in a bowl and combine. Cover and refrigerate until ready to use.

Step 4

Bring tomatoes, jalapenos, and enough water to cover to a boil in a small pot. Continue to boil until semi-soft, 8 to 10 minutes. Let cool slightly and transfer to a blender. Add remaining 2 cloves garlic; season with salt. Blend hot sauce until smooth.

Step 5

Top each tostada evenly with cooked beans, sour cream, shredded beef, lettuce, Cotija cheese, marinated red onions, and hot sauce, in that order.