Description

Delicious barbacoa-seasoned chuck roast gets an additional flavor boost from green and red Hatch chile. Slow-cooked super tender, then piled onto warm and crunchy salted tostada shells spread with refried beans. Top it off with a wide selection of your favorite toppings for an easy and delicious meal!

Ingredients

Units Scale

1.5 to 2-pound beef chuck roast, cut into chunks
1 tablespoon minced (or pressed) garlic
1 chipotle chile in adobo sauce (from a can), minced
1/4 cup chopped roasted Hatch green chile
1/4 cup Hatch red chile sauce
1/4 cup lime juice
2 tablespoons apple cider vinegar
1 tablespoon cumin
1 tablespoon dried oregano (Mexican oregano if possible)
1/4 teaspoon ground allspice
pinch of ground cloves
2 teaspoons salt
1 teaspoon pepper
1/2 cup beef stock or broth
3 bay leaves
12–14 corn tortillas
vegetable oil or cooking spray
1 can store-bought refried beans (or make your own with this recipe)
shredded lettuce or cabbage
shredded cheese (Monterrey Jack, cheddar, queso fresco, Mexican blend, etc.)
Optional toppings: hot sauce, salsa, avocado, pineapple, sour cream or Mexican crema, diced white onion, olives, fresh cilantro, roasted diced or fresh diced tomato, seasoned black beans, or corn.

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Instructions

In a slow cooker, place the chunks of beef, garlic, chopped chipotle, green chile, red chile sauce, lime juice, apple cider vinegar, cumin, oregano, cloves, salt, pepper, and beef broth. Stir to combine, then insert bay leaves in between chunks of beef. Cover and cook on low-6-8 hours.
Just before serving, prepare corn tortillas by frying them individually in hot vegetable oil (about 1/4 -1/8 inch deep), and laying them on a paper towel-lined plate. Sprinkle each with a pinch of salt immediately after being fried. Alternatively, spray 6 tortillas generously with cooking spray on both sides and sprinkle with salt. Place on a baking sheet lined with parchment paper. Bake in a 400-degree F oven for about 10 minutes, flipping once, until golden brown and crunchy. Repeat with remaining tortillas. Warm the refried beans.
When the Barbacoa meat is cooked and tender, remove the bay leaves and shred the meat. Spread each tostada with refried beans and top with barbacoa meat. Add additional toppings as desired. Serve immediately.

Notes

This recipe is very easily converted to the instant pot. Place all the ingredients in step one into an instant pot, stir to combine, seal the lid, and cook it on high for 50 minutes. Allow the pressure to release naturally for 15 minutes, then quick-release the rest. Proceed with the recipe as written.