Tacos And Tostadas
|For beef filling|
|Beef chuck roast||2 Pound, cut into small pieces|
|Beef broth||2 Cup (32 tbs) (Enough To Cover The Beef)|
|Pasilla chile||2 , stems removed, torn into pieces|
|Dried new mexican red chile||1 , stem and seeds removed, torn into pieces|
|Onion||1 Small, coarsely chopped|
|Garlic||2 Clove (10 gm), chopped|
|Dried oregano||1 Teaspoon (Preferably Mexican)|
|Ground cumin||1⁄4 Teaspoon|
|For refried beans|
|Vegetable oil||1 Tablespoon|
|Cooked pinto beans||2 Cup (32 tbs)|
|Bean liquid/Water||1 Cup (16 tbs)|
|New mexican chili powder||1 Tablespoon|
|Minced garlic||1⁄4 Teaspoon|
|Ground cumin||1 Pinch|
|For chicken filling|
|Chicken enchilada filling||2 Cup (32 tbs)|
|Taco shells/Tostada shells||12|
|Romaine lettuce||4 , finely shredded|
|Tomato||1 Large, finely diced|
|Grated monterey jack cheese||4 Ounce (1 Cup)|
|Grated cheddar cheese||4 Ounce (1 Cup)|
For the beef filling, cover the beef with water or broth in a large pot and add the passilla chiles, anion, and garlic.
Bring it to a boil, reduce the heat, cover and simmer until the meat is tender and starts to fall apart, about 1 hour.
Allow the meat to cool in the broth until it's cool enough to handle.
Remove and discard any fatty pieces, and using two forks or your fingers, shred the meat.
Season the beef with the oregano, cumin, and salt.
To prepare the refried bean filling, heat the vegetable oil in a skillet over medium heat.
Add the beans and the liquid and mash the beans to the desired consistency; they may all be smooth, or some beans may be left whole.
Reduce the heat, stir in the chile, garlic and cumin, and simmer for 10 minutes, adding additional liquid if needed.
Salt to taste.
To assemble, place the filling on the bottom of either a taco or a tostada shell, and then layer the remaining ingredients—lettuce, tomato and cheese—over the filling.
Spoon guacamole and sour cream on top of the tacos or tostadas if desired.
Serve with the salsa on the side.
Makes 12 tacos or tostadas.