Slow Cooker Beef Tostadas Food

SLOW-COOKER BEEF TOSTADAS

Steps:

• Place the first 7 ingredients in a 3- or 4-qt. slow cooker. Cut steak in half and sprinkle with salt and pepper; add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours., Remove meat; cool slightly. Shred meat with 2 forks. Return beef to slow cooker and stir in cilantro; heat through. Spritz both sides of tortillas with cooking spray. Place in a single layer on baking sheets; broil 1-2 minutes on each side or until crisp. Spoon beef mixture over tortillas; top with lettuce, tomato, cheese and, if desired, sour cream.

SLOW-COOKER BRISKET TOSTADAS

Steps:

• Prepare the brisket: Whisk the lime juice, Maggi seasoning, 2 tablespoons water, half of the garlic and 1 serrano in a medium bowl; season with salt and pepper. Slowly pour in the olive oil, whisking constantly. Place the brisket pieces in a large resealable plastic bag and add the marinade; turn the meat to coat. Refrigerate at least 8 hours or preferably overnight.
• Bring the meat to room temperature, about 45 minutes. Remove from the bag and discard the marinade.
• Pour the vegetable oil into the bottom of a 6- to 7-quart slow cooker. Add the onion, bell pepper, beef broth, tomatoes (and their juices), oregano, the remaining garlic and 2 serranos, 1 tablespoon salt and a few grinds of pepper. Mix well, then nestle the meat in the vegetable mixture. Cover and cook on high until the meat is tender and shreds easily with a fork, about 8 hours.
• Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into pieces. Return the shredded meat to the slow cooker, stir to combine and let stand until the meat is hot, about 10 minutes. Season with salt and pepper, if necessary.
• Assemble the tostadas: Spread about 1/3 cup of the warm meat on each tostada shell. Top with lettuce, avocado, salsa and queso fresco. Serve with crema and lime wedges.

SLOW COOKER BEEF TOSTADAS

Steps:

• Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeno, onion, chili powder, cumin and cayenne in a slow cooker. Place beef on top and cook on LOW for 8 hours (or on HIGH for 4-5 hours) or until beef is tender enough to shred. Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm. Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1-1/2 minutes on HIGH, stirring halfway through until warm and spreadable. Spread each tostada with 1 tablespoon refried beans. Place 1/3 cup beef over beans and divide lettuce equally among tostadas. Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa.

BEEF TOSTADAS/TACOS

Steps:

• Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, garlic, jalapeno, onion, chili powder, cumin and cayenne pepper in a slow cooker. Place beef on top and cook on high for 6 hours or low for 8 hours.
• Remove beef to a cutting board and when cool enough to handle, shred and place in a large bowl.
• Strain remaining liquid and add the strained liquid and remaining 1 tablespoon of lime juice to beef and stir to combine.
• Warm shells in oven according to directions. While Tostadas are baking, heat refried beans in microwave for 1 1/2 minutes on high or until warm.
• Top shells with beans, meat, lettuce, cheese, and salsa and enjoy.