Chipotle Chile Braised Beef Tostadas
Ingredients
Beef & Chile Sauce
- 5 lb chuck roast or chuck eye roast
- 3 ancho chiles
- 2 guajillo chiles
- 1 pasilla chile
- 1 arbol chile optional, for heat
- 1 red onion chopped
- 10 cloves garlic
- 1 can 15 oz fire-roasted tomatoes
- 1 can 7–8 oz chipotle peppers in adobo
- ½ cup chile soaking water
- ¼ cup white vinegar
- 2 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp oregano
- 2 tbsp salt
- ½ –1 oz Mexican chocolate or dark chocolate
- 1 cinnamon stick
- neutral oil for searing
Corn Esquites
- 30 oz corn canned or frozen, drained if canned
- 1 tbsp butter
- â…“ cup mayonnaise
- ¼ cup cotija cheese
- juice of 1 lime
- 1 tsp chili powder
- salt to taste
For Serving
- tostada shells or fried corn tortillas
- avocados
- limes
- cotija cheese
- sour cream
Optional:
- cilantro
- radishes
- pickled onions
Instructions
Toast and Soak the Chiles
- Remove stems and seeds from the dried chiles.
- Toast in a dry skillet for 15–20 seconds per side until fragrant (do not burn).
- Transfer to a bowl, cover with hot water, and soak for 10 minutes.
- Reserve ½ cup of the soaking liquid.
Brown the Beef
- Cut beef into large chunks and lightly season with salt.
- Heat oil in a Dutch oven and sear the beef in batches until deeply browned on all sides.
- Remove and set aside. Leave the drippings and browned bits in the pot.
- Cook Onion and Garlic
- In the same pot, add the chopped onion and garlic.
- Cook for 3–5 minutes until softened.
- Add the fire-roasted tomatoes and scrape the bottom of the pot to release the fond.
- Cook for 1 minute.
Blend the Sauce
- Add to a blender:
- soaked chiles
- onion/garlic/tomato mixture
- ½ cup chile soaking water
- chipotle peppers in adobo
- vinegar
- cumin
- chili powder
- smoked paprika
- oregano
- salt
- Blend until completely smooth.
- (Optional: strain through a mesh sieve for a smoother sauce.)
Build the Braise
- Pour the sauce back into the pot and simmer for 5 minutes.
- Add:
- Mexican chocolate
- cinnamon stick
- Stir until melted.
- Return the beef to the pot and coat in the sauce.
Cook Low and Slow
- Cover and cook in the oven at 300°F for 4–4½ hours, or until the beef is fork-tender and easily pulls apart.
Shred the Beef
- Remove the beef, shred with forks, and return it to the sauce.
- Simmer for 10 minutes to allow the meat to absorb the flavor.
Corn Esquites
- Heat butter in a skillet and add the corn.
- Cook until lightly charred.
- Mix with:
- mayonnaise
- cotija cheese
- lime juice
- chili powder
- salt
Assemble Tostadas
- On each tostada:
- shredded chipotle beef
- corn esquites
- avocado slices
- cotija cheese
- sour cream
- squeeze of lime
Video
@jefsmk Chipotle chile braised beef tostadas 🌮🔥 Chuck roast slow-braised for hours in a sauce made with ancho, guajillo, pasilla, and chipotle chiles, garlic, fire-roasted tomatoes, and a little Mexican chocolate. Shredded and piled onto tostadas with street corn, avocado, cotija, and sour cream. Big flavors. Totally worth the time. #SmekerBuilt #tostadas #homecooking #mexicanfood #braisedbeef
♬ Coconut Groove - Hyperstring