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Northern-Style Shredded Beef Tostaditas (shredded beef
over tortilla chips)
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Prep time: 10 minutes
Cook time: 1 hour
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- 1 pound beef chuck or top sirloin, boneless, lean and cut into 2-inch pieces
- 1 teaspoon salt
- 1 medium onion, thinly sliced, divided
- 3 cloves garlic, pressed, divided
- 8 to 10 corn tortillas made with Quaker® Masa Harina de Maíz
- 2 tablespoons vegetable oil, divided
- 1/4 cup green onions, chopped
- 1 can (14.5 oz) tomatoes, diced
- 1 to 2 Serrano chiles, boiled, seeded and chopped or 3 tablespoons of canned jalapeño chiles, diced.
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- In medium skillet, boil 1 quart of water. Add beef and
salt to boiling water. Add half of the sliced onion and
1 clove of garlic to simmering meat. Simmer for 45
minutes or until meat is very tender. Let the meat cool
in the broth. Separate and reserve broth from meat.
Finally shred meat and set aside.
- While beef is simmering, prepare corn tortillas according
to package directions. Cut each tortilla into 4
triangles. In a medium skillet heat 1 tablespoon oil and
fry tortillas until golden brown. Set aside on a platter
with paper towels.
- In a medium skillet, heat 1 tablespoon oil and cook the
remaining garlic and onions until tender. Add beef,
tomatoes and chile and cook for another 8 to 10 minutes.
Stir in ½ cup of reserve broth and simmer until liquid
has evaporated.
- Serve over prepared tortilla chips.
Yield: 9 servings
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NUTRITION INFORMATION: Calories 177, Total Fat 8g, Saturated Fat
2g, Cholesterol 27mg, Sodium 388mg, Total Carbohydrate 14g, Protein
13g
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