Slow-cooker Tostada Meat

A friend of mine asked me for this recipe. I’m putting it here so that it is easier to find should I need it again. The magazine page is getting a little worn. (This was originally found by my wife in Family Circle magazine. May 2008 pg. 204)

(To make actual tostadas, add cheese beans, lettuce, salsa, etc to a tostada shell along with the beef. The meat is also good in a variety of other applications…)

What you need:

1 1/2 lb. boneless beef round
1/2 tsp salt
1/2 tsp black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeno, seeded and chopped
1 large onion, chopped
1 tbsp chili powder
1/4 tsp cumin
1/8 tsp cayenne pepper

What you do:

Sprinkle steak with salt and pepper. Place 3 tbls of the lime juice, the carlic, jalapeno, onion, chili powder, cumin, and cayenne in a slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.

Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in large bowl. Add remaining tbsp of lime juice and liquid from the slow cooker (along with solids –this is where I differ from the magazine – not a huge thing, but whatever.) to the shredded beef.

At this point, you can use the beef in tostadas, tacos, burritos, salad, whatever. 🙂

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Robert Belknap has been writing online sporadically since 2001. See the colophon for more details.

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