Shredded Beef Tostadas & Consommé estilo Sinaloa, so simple yet so Delicious

Ingredients

• 4 lb Tri‑Tip Beef (cut into 1‑2 inch cubes)
• 2 tsp Dried Oregano (Mexican oregano preferred)
• 2 tbsp Salt (kosher or sea salt)
• 1 tbsp Black Pepper (freshly ground)
• 2 tsp Ground Cumin
• 1 tsp Coriander Seeds
• 3 leaves Bay Leaves
• 0.5 medium Onion (diced)
• 14 cloves Garlic Cloves (peeled; 4 for cooking, 10 for salsa)
• 1 whole Anaheim Pepper (seeded, chopped)
• 2 medium Potatoes (peeled after cooking)
• 6 cups Water
• 1 handful Cilantro (chopped)
• 1 cup Refried Beans (canned or homemade)
• 1 cup Lettuce (shredded)
• 0.5 cup Carrot (shredded)
• 1 whole Lime (juice)
• 0.25 cup Pickled Onions (store‑bought or homemade)
• 0.25 cup Queso Fresco (crumbled)
• 0.5 whole Avocado (sliced)
• 4 large Tomatoes (roasted)
• 1 whole Chile Sano (roasted)
• 2 whole Chile Pua (roasted)
• 0.5 tsp Oregano (salsa) (dried)
• 0.25 tsp Ground Cumin (salsa)
• to taste Salt (salsa)
• 8 pieces Tostada Shells (corn shells)

Instructions

1. Prep Ingredients

   Trim the tri‑tip and cut into 1‑2 inch cubes. Dice half an onion, mince 4 garlic cloves, seed and chop the Anaheim pepper, and set aside the remaining 10 garlic cloves for the salsa.

   Time: PT15M

2. Load Pressure Cooker

   Place the beef cubes in the pressure cooker. Add oregano, salt, black pepper, ground cumin, coriander seeds, bay leaves, the diced onion, 4 garlic cloves, the Anaheim pepper, 2 peeled potatoes, and pour in 6 cups of water.

   Time: PT5M

3. Pressure Cook

   Set the pressure cooker to high pressure and cook for 1 hour.

   Time: PT1H

4. Release Steam and Remove Meat

   Allow the pressure to release naturally for a few minutes, then carefully quick‑release any remaining steam. Open the cooker, remove the potatoes and set the meat aside; it should be fork‑tender.

   Time: PT5M

5. Strain the Broth

   Pour the cooking liquid through a fine mesh strainer into a clean pot, discarding solids. This strained liquid is the consomme base.

   Time: PT2M

6. Shred Beef and Combine with Potatoes

   Using two forks, shred the cooked beef into bite‑size pieces. Mash the cooked potatoes and stir them into the shredded beef. Add 1 cup of the reserved broth, taste and adjust salt if needed.

   Time: PT5M

7. Roast Vegetables for Salsa

   Place the tomatoes, 1/4 onion, the chile sano, the two chile puas, and the remaining 10 garlic cloves on a baking sheet. Roast under a broiler or on a grill until charred, about 10 minutes.

   Time: PT10M

   Temperature: 450°F

8. Blend Salsa

   Transfer the roasted vegetables to a blender. Add ½ cup of the reserved broth, a pinch of salt, ½ tsp oregano, and ¼ tsp ground cumin. Blend until smooth.

   Time: PT5M

9. Finish Consomme and Salsa

   Stir half of the blended salsa back into the warm consomme and add a handful of chopped cilantro. Reserve the other half of the salsa for topping the tostadas.

   Time: PT3M

10. Assemble Tostadas

    On each tostada shell spread a layer of refried beans, top with the shredded beef‑potato mixture, then add shredded lettuce, carrot, a squeeze of lime juice, pickled onions, crumbled queso fresco, avocado slices, and the reserved salsa.

    Time: PT5M

11. Serve

    Place the assembled tostadas on plates, serve the hot consomme in small bowls on the side, and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

5g

Ingredient Substitutions

• Instead of Tri‑Tip Beef: Chuck roast
• Instead of Dried Oregano: Dried thyme
• Instead of Anaheim Pepper: Poblano pepper
• Instead of Potatoes: Yukon gold potatoes
• Instead of Queso Fresco: Feta cheese
• Instead of Chile Sano: Serrano pepper
• Instead of Chile Pua: Poblano pepper

Equipment Needed

• Pressure Cooker
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Blender
• Fine Mesh Strainer
• Large Bowl
• Ladle
• Tostada Shells
• Serving Plate

Critical Steps — Do Not Skip

• Pressure cook the beef until tender
• Shred the cooked beef and combine with potatoes
• Make the roasted tomato salsa
• Strain and reserve the broth for consomme
• Assemble the tostadas with fresh toppings

Chef Tips from the Video

• Roasting the tomatoes and chilies gives the salsa a deep smoky flavor that elevates the dish.
• Shred the beef with two forks while it is still warm for easier pulling.
• Add a splash of lime juice to the consomme just before serving for extra brightness.
• Crisp tostada shells can be lightly brushed with oil and warmed in the oven for 2‑3 minutes if they have softened.

Troubleshooting

Storage

Refrigerator: Store the shredded beef and consomme in separate airtight containers for up to 3 days.

Freezer: Freeze the broth and shredded beef (in broth) for up to 2 months; thaw before reheating.

Room temperature: Tostada shells are best served fresh; do not leave assembled tostadas at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the beef and strain the broth a day ahead; reheat the broth gently before serving.
• Prepare the roasted tomato salsa and store it in the refrigerator for up to 2 days.
• Shred the meat and keep it submerged in broth to retain moisture.

Frequently Asked Questions