The BEST Shredded Beef Tostadas Try My Refried Bean Hack

Yes this shredded beef tostada will take an hour in the instant pot but you will be rewarded with some very delicious Mexican food. I will also show you my incredible hack to make refried beans in 15 - 20 minutes that taste amazing.
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My original refried bean recipe:
https://youtu.be/5slGn7jgbDo

My newer refried bean recipe with a twist:
https://youtu.be/X382ZAKp0jk

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Shredded Beef Tostadas
Ingredients:
2-3 lbs. Chuck roast
1 cups beef broth
1 cups orange juice
1 lime juiced
5-6 cloves of garlic, minced
large onion, super fine dice
1 jalapeno, super fine dice
1 tsp ground cumin
tsp. Smoked paprika
1 Tbsp. chile powder
1 tsp. Ancho chile powder
tsp. Ground coriander
1 tsp. Salt
1 can (14 oz) organic fire roasted tomatoes
- 1 Tbsp. chipotle peppers in adobo sauce
Corn tortillas
Avocado oil
Pepper
Chopped romaine lettuce
Shredded medium cheddar cheese
Cherry tomatoes, cut in half
Avocado cut into chunks or slices

Vinegar and Oil dressing:
cup avocado oil
cup apple cider vinegar
tsp. Garlic powder
Pinch of salt
5 or 6 cracks of pepper

Directions:
Take your roast and cut it in half if it is large. Salt and pepper both sides. Turn the instant pot to saute and add about a tablespoon of avocado oil. Then add the beef and sear for about 1 minute to 2 minutes.

Once all sides are seared, place the beef on a plate. Add more avocado oil if needed to the instant pot and add the onions and jalapeno to the pot. Stir with a wooden spoon and saute for 4 to 5 minutes. Turn off the instant pot and add the garlic. Stir for 1 minutes.

Turn the instant pot back on to saute and add the orange juice, beef broth and scrape the bottom of the pan until they come up. Combine the spices: ground cumin, smoked paprika,
Chile powder, coriander and salt in a bowl and spread about 1 tsp on top of the beef like a rub.
Pour the remaining spices into the sauce along with the fire roasted tomatoes, the lime juice and the chipotle in adobo sauce to the instant pot. Lay the beef in the sauce with the spices on top. Turn the instant pot to pressure cook for 1 hour.

Take a small frying pan and place about an inch or so of avocado oil in the pan. Heat the oil over medium high heat. If you test the oil it should be about 350 - 375 degrees F. Once hot, lay a corn tortilla in the oil. It should bubble up right away. Continue to turn the tortilla over in the oil using tongs until it almost stops bubbling. Then place on a paper towel covered plate to drain.

To make the dressing, place all the ingredients for the dressing in a blender and blend until creamy.

When the instant pot is done, release the pressure and place the beef on a cutting board to shred with two forks. Once the beef is shredded, place it back in the instant pot to reheat.

BEAN HACK:
Place the pinto beans into a saucepan and add 1 cup of the sauce from the instant pot. Place the beans over medium high heat and bring them to a boil. Then lower the temperature to a simmer for 15 to 20 minutes.

Turn off the heat and then mash the beans. Use water or more sauce to thin beans if needed.

TO ASSEMBLE:
Take a crispy tortilla shell and place a spoonful of beans topped by a layer of shredded beef. Add a handful of chopped romaine lettuce, a few slices of tomato and then a drizzle of the dressing. Finish off with a sprinkle of grated cheddar cheese.
Enjoy!

Thanks for watching!
Rockin Robin
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Disclaimer:
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#mexicanfood
#tostadas