Tostadas never tasted so good as when they are topped with short rib, a fresh avocado salpicon and cotija cheese!
What You’ll Need
6 bone-in short ribs
2 tbsp olive oil
1 head of garlic
1 white onion, chopped
2 4-oz. cans fire-roasted green chilies
1 14.5-oz. can roasted tomatoes
2 tbsp kosher salt
1 tsp ground black pepper
1 tsp dried oregano
2 tbsp white vinegar
1 tbsp dried achiote seasoning
4 sliced green onion
1 Avocado From Mexico, medium-diced
2 tbsp fresh lime juice
1 jalapeño, seeded and chopped
1 medium tomato, seeded & diced
1/2 tsp kosher salt
1/2 tsp black pepper
6 corn tostada shells
1/2 cup braising liquid
1/2 cup cotija cheese
What To Do
Preheat oven to 350°F.
Season short ribs with salt and pepper on all sides.
In a large Dutch oven, heat olive oil over medium-high heat and sear short ribs on all sides until a crust begins to form, about 5 minutes per side. Remove and set aside. Remove any excess oil from pan and add whole garlic cloves and chopped onion. Cook until brown and beginning to soften. Add canned chilies, tomatoes, salt, pepper and oregano and stir to combine.
In a small bowl, mix vinegar with achiote powder, then add to pan. Bring to a simmer, cover, and place in oven for 3 hours until meat is tender and falling off the bone. Remove short ribs from sauce. Shred, and set aside.
Return Dutch oven to the stove and cook, stirring, over medium-high heat until liquid has thickened and is reduced by half. Set sauce aside.
In a medium bowl, mix all ingredients until well combined.
Divide shredded short ribs among tostada shells and drizzle with some of the reserved braising liquid. Top with avocado salpicon mixture and a sprinkle of cotija cheese. Enjoy!
This post was done in partnership with Avocados from Mexico.