Pulled-beef tostadas recipe
Created by The Tesco Recipes team
Top crispy fried tortillas with slow-cooked, Mexican-spiced beef and a pineapple salsa in this street food classic. Making 10 tostada, this is the ultimate crowd-pleaser for your summer gatherings, and you can even freeze leftovers.
See method- Makes 10
- Takes 4 hrs 30 mins plus overnight marinating
- 326 calories / serving
- Freezable
- Healthy
Ingredients
- 3 red onions, 2 quartered, 1 sliced
- 3 large ripe tomatoes
- 3 large garlic cloves, peeled
- 2 tsp cumin seeds
- 1 tsp ground cinnamon
- ½ tsp smoked paprika
- 3 whole cloves
- 1½ tbsp chipotle chilli paste
- 1 tbsp tomato purée
- 1kg slow-roasting beef joint, cut into 8cm chunks
- 1 tbsp vegetable oil, plus 200-300ml to fry
- 1 beef stock cube, made up to 300ml
- 1 small, ripe pineapple, woody exterior and core discarded and finely diced
- 2 limes, 1 juiced, 1 cut into wedges
- 15g fresh coriander, roughly chopped
- 2 red chillies, deseeded and finely chopped
- 300g pack 10 mini plain tortilla wraps
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1360kJ 326.0kcal
- Fat
- 16g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 23.3gProtein 20.5gFibre 2.8g
Method
- Dry fry the onion quarters, tomatoes and garlic in a pan over a high heat for 10 mins, turning occasionally, until lightly blackened. Add the cumin seeds, cinnamon, smoked paprika and cloves and cook for 30 secs until fragrant. Add to a blender with the chipotle chilli paste and tomato purée and blitz to a smooth paste.
- Toss the beef in the marinade, cover and chill for at least 2 hrs or ideally overnight.
- When ready to cook, preheat the oven to gas 3, 170°C, fan 150°C. Heat 1 tbsp oil in a lidded ovenproof casserole dish over a medium-high heat. Scrape as much of the marinade off the beef as possible (reserving it in a bowl), then brown all over in the pan for 5-6 mins. Add the marinade and stock to the pan with the beef, so the meat is almost submerged. Bring to the boil, cover and transfer to the oven for 3-4 hrs until the beef pulls apart easily.
- Toss together the sliced red onion, pineapple, lime juice, coriander and chillies; set aside.
- Transfer the beef to a bowl and shred with 2 forks. Toss through enough cooking juices to coat the beef in a glossy sauce.
- Add enough oil to a medium frying pan to come 1cm up the sides, and heat over a medium heat until it starts to shimmer. Fry the tortillas, one at a time, for 20-30 secs each side, until golden and crisp. Transfer to kitchen paper while you cook the rest.
- To serve, top each tortilla with a little shredded beef and the pineapple salsa. Serve with lime wedges.
- See more Mexican recipes
Freezing and defrosting guidelines
Freeze shredded, cooked beef only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
