Today’s Shredded Beef Tostada Recipe is a hearty tex-mex dinner the whole family will love! Our beef tostada with achiote hot sauce & toppings make the perfect combo–add what ya like and leave off what ya don’t. Keeps everybody healthy and happy!
Happy day, it’s Fit Friday! We love hangin’ out with Miss Nichole from Pure Clean Coaching! For more posts CLICK HERE!
Why we love Shredded Beef Tostada Recipe
Shredded Beef Tostadas are made even better with our Achiote Hot Sauce! See that red sauce behind the tostada? That’s the Achiote Hot Sauce. You can’t go without it!
Madeliene lived in Mexico for 1.5 years and she says this tastes quite authentic with a nice healthy spin on it. To us, that is the best of both worlds! Real flavor and health wrapped into one!
How to make Shredded Beef Tostada Recipe
- Shredded Beef:
- Season both sides of the flank steak with 1 teaspoon sea salt and ½ teaspoon pepper.
- Heat a dutch oven or heavy bottom skillet over medium high heat.
- Once hot add flank steak and sear on both sides.
- Add sliced onions, oregano, bay leaves, and beef broth.
- Cover with lid and simmer for 1½ -2 hours or until meat in tender.
- Drain the meat and let cool, cut into 2 inch cubes and using hands shred the meat.
- To serve:
- Layer beef and cabbage on each tostada.
- Top with remaining ingredients.
- Enjoy!
Fit Friday with Nichole
One year ago this weekend I was hit by a car out on a morning a run. It was a run that was 75% on paved trail but had a couple spots where I ran on the main road to connect over to another trail section.
On a busier road that was lined with various store fronts I had to cross numerous parking lot entrances and exits. As I was crossing one such spot I made direct eye contact with the cars turning right and left into the parking lot and I briefly looked at the car turning right out of the lot and thought he saw me but not so much.
Thankfully he was coming slow out of the parking lot, he looked left to make sure there were no cars coming but completely missed me coming from the left. He hit me hard enough I landed in the second lane and laid there watching two cars and a semi hit the brakes so they wouldn’t hit me. I was lucky, no major injuries and still running. It could have easily gone so much worse.
That brings me this week’s post, safety tips. These are good whether you are running, walking, cycling, etc.
If you are unlucky enough to end up in a fight with a car let’s also talk hurt vs injured. When I was hit last year my body hurt, but nothing broken and no real injuries besides major soreness and a hip that still hasn’t recovered completely. I am just as stubborn as the next person and wanted to get out and run just to prove I could last year.
I was in the middle of training for my first ultra 6 weeks later and had a fun trail half marathon planned the next week. First I had to decide my priorities, the ultra, which meant I was ready to not even line up for the trail. After a lot of rest and hot baths I decided to hit the trails and was going to assess how I was doing with the ultra in mind. I was ready to walk it and even DNF if necessary, thankfully it wasn’t.
First question to ask yourself; injured or hurt? Often if you are hurt you can push through, not the best plan if you are injured. Before deciding if you should head out on your next run here is what you should think through.
Be smart and think long term as you make the ultimate decision to head out on a run or to the gym when your body may not be ready for it.
Yield: 12
Today's Shredded Beef Tostada Recipe is a hearty dinner the whole family will love!
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Ingredients
- 1 1/2 cups shredded green cabbage
- 1 1/2 cups shredded beef
- ¼ cup achiote hot sauce
- ¼ cup small diced onion
- ¼ cup chopped cilantro
- ¼ cup minced red onion
- 12 tostadas
- Shredded Beef:
- 2.5 pounds flank steak
- 2 bay leaves
- 1 white onion, thinly sliced
- 1 tablespoon dried oregano
- 3 cups beef broth
- 1 teaspoon sea salt
- ½ teaspoon pepper
Instructions
- Shredded Beef:
- Season both sides of the flank steak with 1 teaspoon sea salt and ½ teaspoon pepper.
- Heat a dutch oven or heavy bottom skillet over medium high heat.
- Once hot add flank steak and sear on both sides.
- Add sliced onions, oregano, bay leaves, and beef broth.
- Cover with lid and simmer for 1½ -2 hours or until meat in tender.
- Drain the meat and let cool, cut into 2 inch cubes then using 2 forks to shred.
- To serve:
- Layer beef and cabbage on each tostada.
- Top with remaining ingredients.
- Serve and Enjoy your Shredded Beef Tostada Recipe!
Nutrition Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 794Total Fat: 42gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 178mgSodium: 1587mgCarbohydrates: 38gFiber: 9gSugar: 6gProtein: 66g
More Tex-Mex Recipes
- Black Bean and Sweet Corn Tostadas
- Green Chili Black Beans
- Chipotle Lime Cheese Enchiladas
- Cilantro Lime Rice
- Chicken Tostada with Chili Crema
- Cafe Rio Sweet Pork
- Homemade Flour Tortillas
Shredded Beef Tostada is a flavorful Mexican dish that will become a regular in your household too!
One more thing before you go…
We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends.
Our hearts sing when you do.
We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!
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Thanks for sharing in the CWR blog-love!
Love Always,
Ruthie & Madeliene
