Shredded Chuck Roast Tostadas

I went to the butcher the other day and bought a chuck roast. I had planned on making it with some veggies (like I always do). I pulled it out of the fridge and thought “I reallly do not want that!”  I had a taste for Mexican instead but really needed to use this meat. So I decided to see if I could shred it and make burritos. To my surprise it worked! During the whole meal, Lover Boy would not stop talking about how good it tasted. He kept comparing it to other meals I’d made recently like this and said it was waaaay better! So my little experiment paid off! Phew!

Check out my 25 Cinco de Mayo Quick and Easy Recipes!

Lets make these together!

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.

What You Need:

-Chuck Roast (any size will do, mine was around 1lb)

-Seasonings: cumin (1 Tbs, chili powder (1Tbs) (not pictured), garlic cloves (2-3), pepper (1tsp) , paprika (1Tbs), oregano (1Tbs), parsley (1Tbs) and salt (to taste) …taste along the way and add more according to your preference

-Chicken stock

-Tortillas (I used corn/flour blended ones)

-Rice (1c uncooked)

-Refried beans (1 can)

-Cheese (I used pepper jack and monterey jack) (1c)

-Tomato (1)

-Cilantro (2 big handfuls)

-Lime (1)

-Sour Cream (to top)

Start prepping your other toppings:

-Heat oven to 350 degrees

-Cook rice

-Warm up refried beans

(sorry no pics!)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Like I said I had planned on making burritos until Little Finch placed a tortilla in the pie dish. Then I came up with this layered tostada…

I really hope that you guys like this as much as we did! Don’t let the amount of cooking time intimidate you because it’s totally worth it in the end! Make it on a weekend if you are pressed for time. Then come back here and tell me what you thought about it!

Love,

*Little Sparrow