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Shredded Beef Tostadas with Salsa Verde

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Shredded Beef:
  • 2 lbs beef chuck roast
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • Salt and pepper, to taste
  • 1 cup beef broth
  • 1 tbsp tomato paste
  • Juice of ½ lime
  • For the Salsa Verde:
  • 6 tomatillos, husked and rinsed
  • 1 jalapeño (or more, for extra spice)
  • ½ small onion
  • 1 garlic clove
  • ¼ cup fresh cilantro
  • Juice of 1 lime
  • Salt, to taste
  • For Assembling:
  • 6 tostada shells (store-bought or homemade)
  • 1 cup refried beans (warmed)
  • 1 cup shredded lettuce
  • ½ cup crumbled queso fresco or shredded cheese
  • ½ cup sour cream or Mexican crema
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving

Instructions
 

  • Step 1: Prepare the Shredded Beef : Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper, then sear each side until browned (about 2–3 minutes per side). Transfer to a slow cooker or pot. Add diced onion, garlic, cumin, chili powder, paprika, oregano, tomato paste, and beef broth. Cover and cook on low for 6–8 hours (or high for 3–4 hours) until the beef is tender. Shred the beef using two forks and stir in lime juice. Keep warm.
  • Step 2: Make the Salsa Verde : Boil tomatillos, jalapeño, onion, and garlic for 5 minutes until softened. Transfer to a blender, add cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.
  • Step 3: Assemble the Tostadas : Spread a layer of warm refried beans on each tostada shell. Add a generous portion of shredded beef. Drizzle salsa verde over the top. Add shredded lettuce, cheese, and a dollop of sour cream. Garnish with fresh cilantro and a squeeze of lime juice.