Braised Beef Rib Tostadas {Cinco de Mayo Menu}

Shred and serve

Shred and serve

Tostadas are the Mexican version of open-faced sandwiches and therefore, just as versatile! Shredded beef is ideal because it holds all your other toppings together and the rich rib flavor works well with the corn of the tortillas. Usually they are topped with refried beans. As I said, they are any number of toppings you can use. Also, the tortillas can be bite size, or any size you like. Just don’t use super fresh ones or they won’t toast up easily.


  • Difficulty: Easy
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1 lb of short beef ribs
2 bay leaves
3 cloves of garlic, peeled
3 sprigs of fresh thyme
½ cup of tequila
1 tsp of beef broth concentrate or 1 beef cube (omit if you are using beef broth instead of wine or vegetable stock)
1 tsp of salt
¼ tsp of ground pepper
2 tbsp of beef tallow or 3 tbsp of oil
½ tsp of Habanero chili powder (pure ground chili, not the mixed spices powder) – I love Habanero but you can use other varieties
Juice of ½ a lime
1 cup of red wine for cooking – You may substitute for beef, vegetable or chicken stock
8 small 4″ corn tortillas (or 6 6″ones) and enough oil to fry them in (unless you are buying ready-made tostadas)
Optional toppings: Guacamole and crema fresca (Crème fraîche or sour cream)

Pre-heat the oven to 325°F
In a heavy bottomed oven proof lidded pan, like a cast iron dutch oven, brown your beef ribs 1 minute on each side in the beef tallow or oil
When they have browned, add the bay leaves, peeled garlic cloves, thyme, lime juice, tequila, salt, pepper, chili powder, beef broth concentrate and wine
Bake for 3 hours – check half and ¾ of the way through to make sure they are not burning – add more wine or stock if necessary
When the are done, let them cool slightly then shred the meat off the bone into a bowl or a pan if saving for later
Keep your oven warm at 250°F
Dry your tortillas in the oven for 10 minutes
Pour about ¼ inch layer of oil into a heavy bottomed skillet – Grapeseed oil with high smoking point is great
Heat to medium high – but not smoking
With meal tongs, place one tortilla at a time and push down into the oil so that it starts to bubble – If not, your oil isn’t hot enough
Fry on both sides until golden then drain on a plate lined with kitchen paper
If the tortilla isn’t crispy, the oil isn’t warm enough or the tortilla wasn’t dried out – Fear not, let it cool and then re-fry
You can keep to one side or warm in a 250°F oven
When all your tostadas are done, top with shredded beef, Guacamole and cream

You can also add any of these toppings: refried beans, grated cheese, Salsa Verde

© 2014-2015 Caroline’s Family Kitchen and


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