Chipotle Beef Tostadas

Cut the beef chuck into large 2-inch cubes.

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.

In the same pan, char the quartered onion and garlic cloves.

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.

Add the oregano, paprika, chili powder, salt, and pepper to the blender. Blend until a smooth sauce forms.

Place the seared beef into a slow cooker and pour the blended chipotle sauce over it.

Cover and cook on low for 4-6 hours, or until the beef is tender and shreds easily with a fork.

Once cooked, shred the beef.

While the beef is cooking, prepare the corn salad. In a bowl, combine the drained corn, mayonnaise, chili powder, and cotija cheese.

Squeeze the juice of half a lime into the corn mixture and stir to combine. Set aside.

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.

Top the avocado with a generous portion of the shredded chipotle beef.

Add a spoonful of the creamy corn salad over the beef.

Garnish with pico de gallo.

Finish with a drizzle of chipotle sour cream and serve immediately.