Servings: 4
Cooking Time: 30 Minutes
1 lb. cooked beef rib meat
4 tostada shells
1 cup Pinto Beans, cooked
¼ cup Cotija cheese
2 tbsp. cilantro
5 ancho chiles
2 whole yellow onions
1 tsp. ground cumin
1 tsp. Mexican oregano
1 tsp. kosher salt
½ cup chopped cilantro
Fried Onion Chips Canola oil
½ cup flour
¼ cup cornmeal
1 cup chopped yellow onion
1 egg, beaten

  1. To make the Ancho Sauce, toast the chiles on the grill (or in a
    skillet on medium heat), being careful not to burn them.
  2. Soak the toasted chiles in a bowl of water for 2 hours or until soft. Remove
    the stems and most of the seeds (keep some seeds). Reserve 2 cups of water
    infused with chiles. infused with chiles.
  3. In a food processor, add all the sauce ingredients (including the water) and
    blend well.
  4. Use immediately and store leftovers in the fridge for up to 4 days.
  5. To make the Fried Onion Chips, heat up oil in a deep fryer or skillet to
  6. In a bowl, combine the flour and cornmeal together and mix well.
  7. Coat the onions in the beaten egg, then put them in the flour mixture.
  8. Fry the coated onions for 8 minutes or until golden brown and delicious.
  9. Let the onion chips cool on paper towels for 1 minute.
  10. To assemble the Tostadas, put some beans on the tostada shell, followed by
    the meat. Top with onion chips, sauce, cheese, and cilantro.
  11. Serve immediately.

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