Shredded Beef Mole Tostadas with Plantain Guacamole and Fresh Corn, Black Bean Salad
Mary Miske created shredded beef tostadas with a grass-fed beef roast. She serves it with plantain guacamole and corn, tomato and black bean salad.
Paul Valade | Staff Photographer
1 Q7 Ranch grass fed sirloin tip roast (about 3 pounds), cut into chunks
1 medium white onion, chopped
1 bell pepper, seeded and chopped
2 ribs celery, chopped
4 cloves garlic, minced
4 tablespoons prepared mole paste (found in the ethnic food section of grocery store)
4 tablespoons chocolate sauce
1 cup beef stock
1 package (5 ounces) 5½-inch round corn tostada shells
Sliced black olives
Chopped cilantro leaves
Plantain guacamole (recipe follows)
Corn, tomato and bean salad (recipe follows)
In a crock pot, place chunks of seasoned beef, onion, bell pepper, celery, garlic, mole, chocolate sauce and beef stock; cook on Low 8-10 hours or High for 4-6 hours.
Remove beef to a large bowl or plate and shred with fork. Reserve sauce. Gradually mix shredded beef with reserved sauce until you achieve desired consistency.
To serve: Put tostada in center of plate. Spoon the beef mixture in the center. Top with plantain guacamole and desired condiments. Garnish with chopped cilantro and serve with black bean and corn salad.
Cook's note: If you prefer to cook in the oven rather than a crock pot, heat oven to 325 degrees. Place all ingredients in a baking dish covered with aluminum foil and bake for 45 minutes. Reduce the beef stock to ½ cup.)
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