Description
Delicious and hearty Birria Tostada Stacks featuring tender slow-cooked beef chuck roast simmered with smoky dried chiles and warm spices, layered between crispy tostada shells with melted cheese, fresh onions, cilantro, and a squeeze of lime. Perfect for a flavorful and satisfying Mexican-inspired main course.
Ingredients
Scale
Beef and Sauce
- 2 pounds beef chuck roast, cut into large chunks
- 1 tablespoon vegetable oil
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 4 cups beef broth
- 1 chipotle pepper in adobo sauce
- 1 onion, quartered
- 4 cloves garlic
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 2 bay leaves
- Salt and pepper, to taste
Tostada Stacks
- 8–10 crispy tostada shells
- 1 ½ cups shredded Oaxaca or mozzarella cheese
- 1 cup finely chopped white onion
- ½ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Toast and soak chiles: In a dry skillet over medium heat, toast the dried guajillo and ancho chiles for 1–2 minutes until fragrant. Transfer to a bowl, cover with hot water, and soak for 10 minutes. Drain.
- Sear the beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season beef chunks with salt and pepper. Sear the beef until browned on all sides. Transfer beef to a slow cooker or keep in the pot if cooking on stovetop.
- Prepare the sauce: In a blender, combine soaked chiles, chipotle pepper, quartered onion, garlic cloves, oregano, cumin, cinnamon, and 2 cups of beef broth. Blend until smooth.
- Cook the beef: Pour the chile sauce over the beef, add bay leaves, and the remaining 2 cups of beef broth. For slow cooker: cover and cook on low for 8 hours or high for 4–5 hours. For stovetop: simmer covered on low for 3 hours or until meat is very tender.
- Shred the beef: Remove cooked beef and shred with two forks. Skim excess fat from broth, and then return shredded beef to the sauce.
- Assemble tostada stacks: On a plate, place a crispy tostada shell. Top with a spoonful of birria beef, shredded cheese, chopped white onion, and cilantro. Repeat layering to create stacks 2–3 tostadas high.
- Serve: Serve the tostada stacks with lime wedges and optionally a side of warm birria broth for dipping.
Notes
- For extra texture, crisp up the shredded birria in a hot skillet before assembling the stacks.
- These tostada stacks can also be served deconstructed as loaded tostada plates for easier eating.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker or Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stack (about 2 tostadas)
- Calories: 540
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 105mg
