Have I mentioned how absolutely in love with Mexican food I am?
I think I probably drive my family crazy because when we have Mexican food at home, I have to make it all – salsa, guacamole, beans, etc. They could live without all that. Like, literally beef and cheese. Or, if it’s my daughter, just cheese. I just don’t understand it. What the hell is a good Mexican meal without everything Mexican?
Why are they happy with dryness? Tastelessness?
Last night I made something my daughter (the picky one) was really happy to eat – pomegranate guacamole. It was a spur-of-the-moment decision to throw those little arils in my guac. Pomegranates were on sale at Publix, and when that happens I usually get a couple because she loves them. Glad I thought of it – it’s sooo good.
For these tostadas, I fried the corn tortillas in canola oil. Bad for you, yes. But they taste good. Just don’t go eating deep fried shit every single day; once in a while is ok.
With these, you get a huge antioxidant boost from the pomegranate. Good excuse, right?
I’m a nurse, trust me.
Oh, and the jalapeno peppers boost your metabolism.
There you go, a couple of good reasons to make these.
Here’s the printable!
Shredded Beef Tostadas with Pomegranate Guacamole
- 1.5 lb top sirloin beef roast
- 1/2 bottle butter flavor cajun marinade (injectable, like Tony Cacheres)
- Pico de Gallo:
- 1 can petite diced tomatoes, drained and rinsed
- 1 yellow onion, diced
- 2 jalapeno peppers, diced
- 1 handful fresh cilantro, chopped
- 1 lime, juiced
- 2 tbsp salt
- 1 avocado, ripe
- 1/2 lime, juiced
- 2 tbsp Pico (above)
- Arils from 1/2 of one pomegranate
- 1 pkg corn tortillas
- 1 cup canola oil
- Salt and pepper
- Shredded cheese
- Black beans
- Inject beef with marinade in multiple sections, place in large plastic bag and marinate for at least 8 hours.
- To make the pico - combine ingredients, salt to taste and refrigerate.
- To make the guacamole - mash the avocado, add lime pico and pomegranate, stir to combine and refrigerate.
- Preheat oven to 300 degrees. Place beef in a large stone or ceramic baking dish and cover with foil. Bake for 4 1/2 - 5 hours, until tender. Remove from oven and let sit for about 15 minutes. Shred with two forks, or use your stand mixer.
- Heat canola oil over medium-high heat. Add one corn tortilla at a time, flipping after about 20 seconds at a time, until brown. Drain on paper towels, sprinkle with salt and pepper.
- Make the tostadas:
- Layer a tortilla with the beef, beans, cheese, salsa, jalapenos and guacamole.