Chipotle Beef Tostadas

Name: Chipotle Beef Tostadas with Slow-Cooked Chuck
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2.5 lbs beef chuck roast; 2 tbsp vegetable oil; 1 red onion; 1 head garlic; 1 (14.5 oz) can fire-roasted tomatoes; 1 (7 oz) can chipotle peppers in adobo sauce; 4 dried New Mexico chiles; 4 dried ancho chiles; 1 tbsp dried oregano; 1 tbsp paprika; 1 tbsp chili powder; 1 tbsp salt; 1 tsp black pepper; 1 (15 oz) can corn; 1/4 cup mayonnaise; 1/2 tsp chili powder (for corn); 1/4 cup cotija cheese; 1 lime; 8 tostada shells; 2 avocados; 1 cup pico de gallo; 1/2 cup chipotle sour cream

These Chipotle Beef Tostadas feature tender, slow-cooked chuck roast infused with chipotle peppers and dried chiles, piled onto crispy tortillas and crowned with creamy avocado, fresh pico de gallo, and charred corn salad for a complete, restaurant-quality meal.

⚡Slow Cooker

🌍Mexican 🏷️Tostadas 🏷️Chipotle beef 🏷️Shredded beef 🏷️Comfort food Slow cooker

🏷️

-0:00

thegoldenbalanceonTikTok

Total

4h 25m

Servings

4

Difficulty

Medium

Est. Cost

$38–$63

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

2.5 lbs beef chuck roast
2 tbsp vegetable oil
1 red onion
1 head garlic
1 (14.5 oz) can fire-roasted tomatoes
1 (7 oz) can chipotle peppers in adobo sauce
4 dried New Mexico chiles
4 dried ancho chiles
1 tbsp dried oregano
1 tbsp paprika
1 tbsp chili powder
1 tbsp salt
1 tsp black pepper
1 (15 oz) can corn
1/4 cup mayonnaise
1/2 tsp chili powder (for corn)
1/4 cup cotija cheese
1 lime
8 tostada shells
2 avocados
1 cup pico de gallo
1/2 cup chipotle sour cream

22 Ingredients

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Instructions

1
Cut the beef chuck into large 2-inch cubes.
2
In a very hot, oiled pan, sear the beef cubes on all sides until a deep brown crust forms. Remove the beef and set aside.
3
In the same pan, char the quartered onion and garlic cloves.
4
To a blender, add the fire-roasted tomatoes, chipotle peppers in adobo sauce, soaked New Mexico and ancho chiles, and the charred onion and garlic.
5
Add the oregano, paprika, chili powder, salt, and pepper to the blender. Blend until a smooth sauce forms.
6
Place the seared beef into a slow cooker and pour the blended chipotle sauce over it.
7
Cover and cook on low for 4-6 hours, or until the beef is tender and shreds easily with a fork.
8
Once cooked, shred the beef.
9
While the beef is cooking, prepare the corn salad. In a bowl, combine the drained corn, mayonnaise, chili powder, and cotija cheese.
10
Squeeze the juice of half a lime into the corn mixture and stir to combine. Set aside.
11
To assemble, mash the avocados with the juice from the remaining half lime and a pinch of salt. Smear a layer onto each tostada shell.
12
Top the avocado with a generous portion of the shredded chipotle beef.
13
Add a spoonful of the creamy corn salad over the beef.
14
Garnish with pico de gallo.
15
Finish with a drizzle of chipotle sour cream and serve immediately.

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Tips & Notes

Pro tips

Toast the dried New Mexico and ancho chiles lightly in a dry pan before soaking to deepen their flavor and reduce bitterness.
Shred the beef against the grain once tender to maximize texture and help it absorb sauce.
Assemble tostadas just before serving to prevent the crispy tortilla base from becoming soggy.
Reserve 1–2 cups of cooking liquid before shredding to use as a dipping sauce or to keep the beef moist if reheating.

Substitutions

Fire-roasted tomatoes → fresh diced tomatoes or regular canned tomatoes (slightly less depth)
Dried New Mexico and ancho chiles → 2 tbsp additional chipotle paste or 1 tbsp smoked paprika (milder heat)
Corn tortillas → flour tortillas (less traditional but still crispy when fried)