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.

Ingredients:

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

Directions:

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.