Prep
30 minutes
Cook
1 ½ hours
Servings per Recipe
4
Serving Size
2 tostadas
Nutrition Facts
Calories
: 540
Total Fat
: 30
g
Sodium
: 1430
mg
Total Carbohydrate
: 44
g
Dietary Fiber
: 8
g
Added Sugars
: 0
g
Protein
: 27
g
Ingredients
½ pound raw beef chuck roast
2 Tablespoons olive oil, divided
1/4 piece of medium white onion
3 garlic cloves
3 bay leaves
2 teaspoons salt, divided
1 ½ teaspoon dried oregano, divided
1 medium red onion, sliced
1 cup apple cider vinegar or balsamic vinegar
8 corn tortillas, 6-inch
4 roma tomatoes, finely diced
1 carrot, shredded
half of a cucumber, seeded and diced
1 stalk celery, chopped
2 cups finely chopped romaine lettuce
½ cup chopped cilantro
1 serrano pepper, sliced and seeded
¾ cup garbanzo beans, rinsed and drained
2 limes
1 teaspoon garlic powder
1 teaspoon onion powder
1 avocado, sliced
½ teaspoon black pepper
1/2 cup queso fresco, crumbled
5 radishes, sliced
1/2 cup plain Greek yogurt
1 can chipotle salsa (optional)
Preparation
Prepare beef: Cover chuck roast with water and boil with piece of white onion, bay leaves, garlic cloves, 1 Tablespoon olive oil, ¼ teaspoon of kosher salt, and 1 teaspoon of oregano. Cook for 1 1/2 hours.
Prepare picked onions: Add sliced red onion to a bowl with balsamic or apple cider vinegar and 3/4 teaspoon of kosher salt. Set aside.
Meanwhile, start heating tortillas in a skillet on low heat, about 8 minutes on each side, or until they feel crunchy.
Combine in large mixing bowl: roma tomatoes, cucumber, celery, carrot, romaine lettuce, serrano pepper, and garbanzo beans.
Once beef is cool, shred and add to mixing bowl with veggies.
Drain vinegar from onions; discard vinegar. Add pickled onions to the mixing bowl.
Squeeze limes into the mixing bowl and season with 1 teaspoon of kosher salt, pepper, 1 Tablespoon of extra virgin olive oil, garlic powder, onion powder and 1/2 teaspoon oregano. Mix well.
To plate, smear each of the toasted tortillas with 1 Tablespoon of plain Greek yogurt and top with 1 cup of beef and vegetable mixture.
For garnish, top each tostada with 3 slices of radish, 1 Tablespoon of crumbled queso fresco or Mozzarella cheese, and 2 slices of avocado.
Drizzle with chipotle salsa (optional) and enjoy!
Note
Nutrition facts calculated with the optional chipotle salsa; sodium content will be lowered if not using the salsa.
Recipe courtesy of Illinois SNAP-Ed Spanish Language/Cultural Advancement Specialist, Fernanda Ariza-Perez.