Tacos And Tostadas Recipe

Tacos And Tostadas
submitted by sumit at ifood.tv


MethodMain Ingredient


For beef filling
 Beef chuck roast2 Pound, cut into small pieces
 Beef broth2 Cup (32 tbs) (Enough To Cover The Beef)
 Pasilla chile2 , stems removed, torn into pieces
 Dried new mexican red chile1 , stem and seeds removed, torn into pieces
 Onion1 Small, coarsely chopped
 Garlic2 Clove (10 gm), chopped
 Dried oregano1 Teaspoon (Preferably Mexican)
 Ground cumin1⁄4 Teaspoon
 Salt To Taste
For refried beans
 Vegetable oil1 Tablespoon
 Cooked pinto beans2 Cup (32 tbs)
 Bean liquid/Water1 Cup (16 tbs)
 New mexican chili powder1 Tablespoon
 Minced garlic1⁄4 Teaspoon
 Ground cumin1 Pinch
For chicken filling
 Chicken enchilada filling2 Cup (32 tbs)
 Taco shells/Tostada shells12
 Romaine lettuce4 , finely shredded
 Tomato1 Large, finely diced
 Grated monterey jack cheese4 Ounce (1 Cup)
 Grated cheddar cheese4 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.