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Corn tostadas are filled with beans, sour cream, shredded beef, lettuce, queso cotija, homemade salsa, and marinated onions. This recipe comes from Mexicali, Mexico, where we grew up eating nothing but authentic Mexican food. If you aren't able to find cotija cheese, queso fresco will also do.


Recipe Summary test

30 mins
2 hrs 50 mins
3 hrs 20 mins
12 tostadas


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Fill a large pot halfway with water and add chuck roast. Add onion and 4 cloves garlic, and season with salt. Cook over medium-low heat until meat is falling apart, about 1 1/2 hours. Let cool slightly and shred using 2 forks. Set aside and keep warm.

  • Bring water to a boil in a large pot; add pinto beans and salt to taste. Reduce heat to medium-low and cook until tender, about 1 hour. Drain and let cool slightly. Smash beans using a potato masher; set aside and keep warm.

  • Place red onions, vinegar, lemon juice, salt, and pepper in a bowl and combine. Cover and refrigerate until ready to use.

  • Bring tomatoes, jalapenos, and enough water to cover to a boil in a small pot. Continue to boil until semi-soft, 8 to 10 minutes. Let cool slightly and transfer to a blender. Add remaining 2 cloves garlic; season with salt. Blend hot sauce until smooth.

  • Top each tostada evenly with cooked beans, sour cream, shredded beef, lettuce, Cotija cheese, marinated red onions, and hot sauce, in that order.

Cook's Notes:

Both the roast and beans can be prepared a day or so beforehand.

If you are frying your own tostadas, use a frying pan with plenty of oil over high heat. Once the frying pan is hot, place a corn tortilla into the pan, pressing down with a large cooking utensil, not allowing the tortilla to get bubbly. Cook until nice and crispy, about 2 minutes on each side.

Nutrition Facts

712 calories; protein 39.9g; carbohydrates 65.4g; fat 33g; cholesterol 102.2mg; sodium 789.5mg. Full Nutrition