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Shredded Beef Tostadas with Pomegranate Guacamole are better than anything you can get at a Mexican restaurant. The guacamole is fresher and brighter, the beef is freshly made and hand shredded, and it’s personally seasoned by you. Not to mention the margaritas are much less expensive (and better!).

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? Pure tastelessness?

Surely not.

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 and I always find something to make with them. I’m so glad I thought of it – it’s very, very good.

For these tostadas, I fried the corn tortillas in canola oil.

Bad for you, yes.

But they’re so crunchy and taste so good.

I probably wouldn’t go eating deep-fried food every single day, but once in a while is ok. 

Pomegranate arils give you a huge antioxidant boost, but they’re so delicious you really don’t need an excuse.

Oh, and the jalapeno peppers boost your metabolism.

There you go, a couple of really good reasons to make these.

Here’s the printable!

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Shredded Beef Tostadas with Pomegranate Guacamole

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Ingredients

Beef

• 2.5 lb top sirloin beef roast
• 1/2 bottle butter flavor cajun marinade (injectable, like Tony Cacheres)
• 1/2 stick salted butter, melted

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

Guacamole

• 1 avocado, ripe
• 1/2 lime, juiced
• 2 tbsp Pico (above)
• Arils from 1/2 of one pomegranate

Tostadas

• 1 pkg corn tortillas
• 1 cup canola oil
• Salt and pepper
• Shredded cheese
• Black beans
• Jalapenos

Instructions

SHREDDED BEEF

Inject beef with marinade in multiple sections, place in a large plastic bag and marinate for at least 8 hours.
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 - after each hour, brushing with melted butter.
Remove from oven and let sit for about 15 minutes.
Shred with two forks, or use your stand mixer

PICO DE GALLO

Combine ingredients, salt to taste and refrigerate.

POMEGRANATE GUACAMOLE

Mash the avocado, add lime pico and pomegranate, stir to combine and refrigerate.

TOSTADAS

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, and sprinkle with salt and pepper.

Layer a tortilla with the beef, beans, cheese, salsa, jalapenos and guacamole.

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