Chipotle Beef Tinga Tostadas with Avocado Crema

Ingredients

• 1,5 lb beef chuck roast
• 2 tbsp vegetable oil
• 1 whole yellow onion, chopped
• 4 whole garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups beef stock
• 1 can (14 oz) crushed tomatoes
• 3 whole chipotle peppers in adobo
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 whole ripe avocado
• 0,5 cup sour cream
• 1 whole lime
• 8 whole tostada shells

Instructions

1. 1

   Season 1.5 lb (680 g) beef chuck with salt and pepper, then sear in 2 tbsp vegetable oil in a Dutch oven over medium-high heat until deeply browned on all sides, about 8 minutes.

2. 2

   Add 1 chopped onion and 4 minced garlic cloves; sweat until translucent, 4 minutes, scraping up the fond.

3. 3

   Stir in 2 tbsp tomato paste and toast for 1 minute until it darkens to brick red.

4. 4

   Deglaze with 2 cups beef stock, then add 1 can (14 oz) crushed tomatoes, 3 chopped chipotle peppers in adobo, 1 tsp dried oregano, and 1 tsp ground cumin.

5. 5

   Cover and braise at 325°F (160°C) for 2 hours, until the beef shreds easily with a fork.

6. 6

   Remove the beef, shred with two forks, then return to the pot and reduce the sauce uncovered over medium heat until it coats the meat, about 8 minutes.

7. 7

   Meanwhile, blend 1 ripe avocado, 1/2 cup sour cream, juice of 1 lime, and a pinch of salt until silky smooth.

8. 8

   Warm 8 tostada shells in a 350°F (180°C) oven for 3 minutes until crisp and fragrant.

9. 9

   Top each tostada with tinga, a drizzle of avocado crema, crumbled queso fresco, and fresh cilantro leaves. Serve immediately.