Beef Barbacoa Tostadas
Beef Barbacoa Tostadas offer a rich, slow-cooked flavor with minimal effort, making them perfect for both weeknight dinners and gatherings with friends. The tender, seasoned beef pairs beautifully with the fresh, vibrant toppings, while the crunchy, golden tostada shell adds the perfect texture and contrast. This recipe is incredibly versatile—whether cooked quickly in the Instant Pot or allowed to slowly develop deep flavors in the crock pot. Plus, the ability to customize toppings allows everyone to build their perfect bite.
Equipment
- Large skillet
- Instant Pot or slow cooker
- Cutting board and knife
- Mixing spoon
- Tongs
Ingredients
- 2-3 pounds chuck or cross rib roast cut into 2-inch cubes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 yellow onion diced
- 3-4 cloves garlic smashed
- 2-3 fresh tomatoes chopped
- 1 cup prepared red enchilada sauce such as El Pato or your preferred brand
- 1 cup chicken stock or 12 ounces of beer of choice
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 12-14 corn tortillas
- Oil as needed for frying
- Toppings: refried beans, cilantro, lime, green onions, salsa, sour cream, olives
Instructions
- In a large skillet over medium-high heat, brown the cubed beef in olive oil, seasoning generously with salt and pepper. Searing the meat adds depth of flavor and locks in the juices for tender, flavorful barbacoa.
- Transfer the browned beef to your Instant Pot or slow cooker. Add the diced onion, smashed garlic, chopped tomatoes, enchilada sauce, chicken stock (or beer), paprika, chili powder, and onion powder. Stir gently to combine all ingredients and evenly coat the beef. If using an Instant Pot, set to the meat/stew setting for 40 minutes and allow natural pressure release. For a slow cooker, cook on high for 4+ hours or low for 6-8 hours until the beef is tender and easily shredded.
- While the beef is cooking, heat a generous amount of oil in a skillet over medium heat. Fry each corn tortilla until crispy and golden, then transfer to a paper towel-lined plate to drain excess oil. These crispy tortillas will serve as the perfect base for your tostadas.
- Once the beef is fully cooked, use tongs or forks to shred the meat directly in the pot, allowing it to soak up the rich, flavorful sauce. Pile the shredded beef onto the crispy tostadas (optional: over refried beans), and finish with your favorite toppings, such as fresh cilantro, lime wedges, green onions, salsa, sour cream, and olives.