Slow-Roasted Beef Tostadas with Avocado Cream
These shredded beef tostadas are seasoned with classic Mexican flavors such as Sazon, Adobo, and green chilies. The chuck roast slow cooks in your dutch oven, all while flavoring a deep broth that keeps the meat moist and tender. They are topped with an avocado cream that is out of this world.
The beef cooks until it completely falls apart. It is shredded and added back into its flavorful broth to continue to soak up more juices. The perfect toppings to these tostadas are melty Monterey Jack cheese, crunchy red cabbage, fresh cilantro leaves, and Avocado Cream. Each bite is a tender, crispy, fresh, and rich bite all in one!
This chuck roast serves a crowd, so make this for your friends and family! If you have leftovers, they will last up to 1 week in the fridge. Use the beef for burrito bowls, tacos, or quick quesadillas with cheese. It is the perfect make-ahead meal to eat throughout the week.
- 1 beef chuck roast (1-2 pounds)
- 1 tablespoon salt
- ½ tablespoon black pepper
- 2 tablespoons neutral oil
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ½ tablespoon Sazon
- ½ tablespoon Adobo seasoning
- 3 bay leaves
- 1 can diced green chilies
- 1 onion, quartered
- 1 package tostada shells
- Monterey Jack cheese, shredded
- Red cabbage, shredded
- Cilantro leaves, left whole
For the Avocado Cream:
- 1 large avocado, pit and skin removed
- ½ cup sour cream
- 1 lime, zested and juiced
- 1 teaspoon salt
- ½ teaspoon pepper
Steps to Make It:
- Rub your beef chuck roast liberally with the salt and pepper, getting it into all the nooks and crannies of the meat.
- Place a large dutch oven over high heat and allow to heat up. Add the neutral oil and allow to heat until shimmering.
- Sear the chuck roast on all sides, 2-3 minutes per side, until it is deeply browned on all sides.
- Once very browned, remove the meat from the pan and set it aside on a plate. Deglaze the pan with the beef broth. And scrape up any bits on the bottom of the pan with a wooden spoon. Add the chili powder, cumin, Sazon, Adobo, bay leaves, diced green chilies, and the onion to the broth. Stir together to combine and bring the liquid to a low boil.
- Add the meat back into the liquid and place a lid over the top. Cook on low for 4-6 hours or until the meat shreds very easily. Check on it periodically to stir it and make sure nothing is burning.
- Once the meat is tender, remove it from the liquid. Taste the broth for seasoning and add salt or pepper as needed.
- Shred the meat into small bite-sized pieces and add it back into the broth.
- For the Avocado Cream, add the avocado, sour cream, lime zest, lime juice, salt, and pepper to the blender. Blend on high until the sauce is smooth, about 1-2 minutes.
- To make a tostada, place a shell on your plate. Place a layer of shredded beef on the bottom, then cheese, then cabbage, then cilantro, and top with a spoonful of avocado cream. Serve hot.