Recipes & Tips

Barbacoa Grass-fed Beef Tostadas Recipe

  • Servings: 2
  • Prep Time: 20 minutes
  • Cook Time: 7 hours

There’s nothing better than a crunchy tostada piled high with delicious New Zealand grass-fed beef and toppings, and this recipe from One Balanced Life delivers just that! Featuring mouthwatering slow-cooked barbacoa and a creamy, avocado tomato salsa, this dish is sure to be a crowd pleaser.

Tip: Preparing a batch of slow-cooked barbacoa at the beginning of the week makes it easy to throw together these tostadas on a busy weeknight and you can use the remainder of the beef in a variety of ways.


For the Barbacoa Grass-fed Beef Tostadas:

  • 2 1/2 lb. New Zealand grass-fed beef chuck (Tip: look for the Taste Pure Nature Logo)
  • 1/2 cup beef broth
  • 1 yellow onion, chopped
  • 1 tablespoon garlic, minced
  • 1 lime, juiced
  • 1 lime, zest
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • Avocado oil spray
  • 2 corn tortillas

For the Avocado Tomato Salsa:

  • 1 avocado
  • 1/2 cup tomatoes, chopped
  • 1 lime
  • 1/3 cup red onion, chopped
  • Sea salt
  • Garlic powder

To serve:

  • 2-3 tablespoons cotija cheese, grated
  • Red pepper flakes
  • 2-3 tablespoons cilantro


  • 1. Combine the beef chuck, beef broth, yellow onion, garlic, lime, sea salt, pepper, paprika, cumin, chili powder and onion powder in a slow cooker. Cook on low for 6-8 hours.
  • 2. Once the beef has cooked for 5-6 hours, begin to shred it with a fork. Keep checking on it and cut into it as it cooks.
  • 3. Prepare tostadas by preheating oven to 400° F. Spray avocado oil on both sides of corn tortillas. Place tortillas in the oven to bake for 5 minutes on each side.
  • 4. Prepare avocado tomato salsa by combining avocado, tomatoes, lime, red onion, sea salt and garlic powder in a small mixing bowl.
  • 5. Create tostadas by layering shredded barbacoa on crispy tortilla. Top with avocado tomato salsa. Sprinkle with grated cotija cheese, red pepper flakes and fresh cilantro and serve.
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