Tostadas with Beef Braised in Beer and Chili Recipe
Crispy tortillas spread with beans and topped with tender, long-braised beef in beer are the Mexican answer to classic roast-beef sandwiches. These tostadas are perfect for get-togethers with friends – everyone grabs a small plate and builds their favorite combination of toppings. The flavor is a bit like a stew, but served on a thin, crunchy base instead of in a bowl.
Slow-braised beef in dark beer with smoky chipotle gives these tostadas a deep, stew-like flavor, but the crispy tortilla base keeps the dish light and fun to eat. It’s a great make-ahead centerpiece for casual gatherings where everyone can customize their own plate.
Chef's tips
Brown the meat well at the beginning – this step builds most of the flavor, so don’t rush it and avoid overcrowding the pan. Adjust the amount of chipotle to your heat tolerance, and if the sauce tastes slightly bitter from the beer, balance it with a pinch of sugar or a splash of lime juice at the end.
How to serve
Serve the tostadas family-style: a platter of crispy tortillas, bowls of hot beef, warm bean paste, grated cheese, shredded lettuce, lime wedges, and a simple salsa. Add extras like sliced radishes, pickled jalapeños, sour cream, or fresh coriander so guests can build their perfect bite.
Ingredients
- beef shoulder cut into small cubes - 800 g
- corn tortillas small, for baking until crispy - 12 piece
- black beans cooked or canned, drained - 400 g
- dark beer bottle or can, preferably not too bitter - 330 ml
- canned tomatoes chopped - 400 g
- onion diced - 1 piece
- garlic finely chopped - 3 cloves
- chipotle chili in adobo finely chopped, with a little sauce - 1 piece
- ground cumin level - 1 teaspoon
- bay leaf for braising the meat - 2 piece
- vegetable oil for frying - 3 tablespoons
- salt to taste
- black pepper to taste
- iceberg lettuce thinly shredded for serving - 0.5 heads
- yellow cheese grated, e.g. cheddar or gouda - 100 g
- lime cut into wedges for serving - 1 piece
Preparation
- In a large heavy skillet or pot with a thick bottom, heat 2 tablespoons of oil over fairly high heat. Add the beef in a single layer and fry for 6–8 minutes, stirring occasionally, until the pieces are browned on all sides. If necessary, fry in batches so the meat sears instead of stewing.
- Add the onion and fry for 4–5 minutes over medium heat, until it softens and turns slightly translucent. Add the garlic, cumin, and chopped chipotle with a teaspoon of sauce from the can, and fry for 1 more minute, stirring, until the spices become very fragrant.
- Pour in the beer, stir, and scrape up any browned bits from the bottom of the pan. Add the canned tomatoes, bay leaves, a pinch of salt, and pepper. Bring to a boil, reduce the heat to low, cover, and braise for 1.5–2 hours, until the meat is very tender. Stir every 20–30 minutes and add a little water if needed.
- When the meat is tender, uncover the pot and cook for another 10–15 minutes without a lid, until the sauce thickens to a stew-like consistency. Taste and season with more salt and pepper if needed.
- Meanwhile, prepare the bean paste: in a small pot, heat 1 tablespoon of oil, add the drained beans, a pinch of salt, and 2–3 tablespoons of water. Heat for 5 minutes, stirring and mashing the beans with a fork or masher until you get a thick paste. If it is too thick, add a little water.
- Arrange the tortillas on a baking tray lined with baking paper. Place in an oven preheated to 200°C for 5–7 minutes, until they are dry and crispy but not burnt. You can flip them halfway through.
- Spread a thin layer of warm bean paste on each crispy tortilla, then top with a portion of hot beef in sauce.
- Sprinkle with grated cheese, add a handful of shredded lettuce, and drizzle with lime juice just before serving. Serve immediately, before the tortillas soften from the sauce.
Storage
Wołowinę w sosie możesz przechowywać w lodówce do 3 dni lub zamrozić do 3 miesięcy. Tostadas składaj tuż przed podaniem, bo po kilku minutach miękną.
