Description
Healthy Birria Tostadas are crispy baked tostadas topped with tender shredded birria beef, fresh vegetables, creamy avocado, queso fresco, and served with rich consommé for dipping.
Ingredients
Scale
- 2 pounds beef chuck roast, trimmed
- 1 tablespoon olive oil
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 4 garlic cloves
- 1 medium yellow onion, divided
- 1 cup crushed tomatoes
- 4 cups low sodium beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 8 baked corn tostada shells
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 sliced avocado
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- 4 lime wedges
Instructions
- Preheat oven to 400°F.
- Remove stems from dried chiles and soak them in hot water for 10 minutes.
- Blend softened chiles with garlic, half the onion, crushed tomatoes, cumin, oregano, smoked paprika, and 1 cup broth until smooth.
- Heat olive oil in a Dutch oven and sear the chuck roast on all sides until browned.
- Pour blended sauce and remaining broth over the beef.
- Cover and simmer for about 2 1/2 hours until the beef is fork tender.
- Shred the beef and return it to the consommé.
- Bake tostada shells for 5 minutes until crisp.
- Top tostadas with shredded beef, lettuce, tomatoes, avocado, red onion, cilantro, and queso fresco.
- Serve immediately with warm consommé and lime wedges.
Notes
- Assemble tostadas right before serving to keep them crispy.
- The birria beef tastes even better the next day.
- Store toppings separately for best texture.
- Add jalapeños for extra spice if desired.