The BEST Shredded Beef Tostadas

Ingredients

• 2.4 lb Chuck Roast (trimmed, cut into 2 pieces)
• 4 Tbsp Avocado Oil (divided: 1 Tbsp for searing, 1 Tbsp for sauté, 1 Tbsp for frying tortillas, 1 Tbsp for beans)
• 1 medium Onion (finely diced)
• 1 whole Jalapeño Pepper (finely diced; wear gloves when handling)
• 5 cloves Garlic (minced)
• 1/2 cup Orange Juice (freshly squeezed if possible)
• 1 cup Beef Broth (low‑sodium)
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1 tsp Chili Powder
• 1 tsp Ancho Chili Powder
• 1 tsp Coriander
• 1 tsp Salt
• 1 can Fire‑Roasted Diced Tomatoes (14.5 oz)
• 1/2 tsp Chipotle Peppers in Adobo Sauce (optional, adjust heat to taste)
• 1 whole Lime (juiced (about 2 Tbsp))
• 1 can Pinto Beans (15 oz, whole beans, drained and rinsed)
• 1/2 tsp Garlic Powder (for beans)
• 2 Tbsp Apple Cider Vinegar
• 8 pieces Corn Tortillas (small, 6‑inch)
• 1 head Romaine Lettuce (shredded)
• 1 cup Medium Cheddar Cheese (shredded)
• 1 cup Cherry Tomatoes (halved)
• 2 Tbsp Sour Cream
• 1 whole Avocado (cubed)
• 1 pinch Black Pepper
• 1 pinch Salt (for dressing)
• 1/4 tsp Garlic Powder (for dressing)

Instructions

1. Season and Cut Beef

   Pat the chuck roast dry, cut into two roughly 1.2‑lb pieces, and season generously with salt and pepper on all sides.

   Time: PT5M

2. Sear Beef in Instant Pot

   Set Instant Pot to Sauté, add 1 Tbsp avocado oil, and when hot, add the beef pieces. Sear 2‑3 minutes per side until browned all over, rotating as needed.

   Time: PT5M

   Temperature: medium-high

3. Remove Beef

   Transfer the seared beef to a plate and set aside.

   Time: PT1M

4. Sauté Onion and Jalapeño

   Add another 1 Tbsp avocado oil to the pot, then add the finely diced onion and jalapeño. Sauté 4‑5 minutes until softened and fragrant.

   Time: PT5M

   Temperature: medium

5. Add Garlic

   Stir in the minced garlic and cook for about 30 seconds until aromatic.

   Time: PT1M

   Temperature: medium

6. Deglaze with Orange Juice and Broth

   Pour in 1/2 cup orange juice and 1 cup beef broth, scraping the browned bits from the bottom of the pot with a wooden spoon.

   Time: PT2M

   Temperature: medium

7. Add Spice Mix

   Stir in 1 tsp each of ground cumin, smoked paprika, chili powder, ancho chili powder, coriander, and 1 tsp salt. Mix until evenly distributed.

   Time: PT2M

8. Add Tomatoes, Chipotle, and Lime

   Add the canned fire‑roasted tomatoes, 1/2 tsp chipotle in adobo (optional), and the juice of one whole lime. Stir to combine.

   Time: PT2M

9. Pressure Cook Beef

   Return the seared beef to the pot, close the lid, set the vent to sealing, and pressure cook on High for 60 minutes.

   Time: PT1H

10. Fry Tortilla Shells

    While the beef cooks, heat a small skillet over medium heat, add enough avocado oil to coat the bottom. Test oil by dropping a small piece of tortilla – it should sizzle. Fry each tortilla 30‑45 seconds per side until crisp, then drain on paper towels.

    Time: PT10M

    Temperature: medium

11. Quick Refried Bean Hack

    In a saucepan, combine the drained pinto beans, 1 Tbsp avocado oil, 1/2 tsp garlic powder, and 2 Tbsp of the beef sauce from the pot. Simmer 5 minutes, then mash with a potato masher. Add water a tablespoon at a time if too thick.

    Time: PT5M

    Temperature: medium

12. Make Avocado‑Oil Dressing

    In a blender, combine 2 Tbsp avocado oil, 2 Tbsp apple cider vinegar, 1/4 tsp garlic powder, a pinch of salt and black pepper. Blend until emulsified and creamy.

    Time: PT2M

13. Prep Fresh Toppings

    Shred the romaine lettuce, grate the cheddar cheese, halve the cherry tomatoes, and cube the avocado.

    Time: PT5M

14. Shred Cooked Beef

    After pressure cooking, carefully release pressure, open the pot, and remove the beef. Use two forks to shred the meat, discarding excess fat. Return shredded beef to the sauce and heat for 5 minutes on Sauté.

    Time: PT5M

    Temperature: medium

15. Assemble Tostadas

    On each crispy tortilla, spread a layer of refried beans, sprinkle a little cheddar, add a generous heap of shredded beef, top with lettuce, cherry tomatoes, a drizzle of the avocado‑oil dressing, a dollop of sour cream, avocado cubes, and finish with extra cheese.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

8 g