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Tacos And Tostadas

Mexican.Chef's picture
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
  Salt To Taste
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.

Recipe Summary

Main Dish

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