Barbacoa Beef Tostadas with Crema Mexicana
Prepare Old Neighborhood One Pot Gourmet Barbacoa Beef using your preferred cooking method.
1/2 hour before cooking time for beef is complete prepare the following:
To make Crema Mexicana:
Mix together 1/3 cup heavy cream with 1/3 cup sour until smooth. Set aside.
To make Tostadas:
Preheat oven to 350˚F.
Place corn tortillas on cookie sheet (Do not overlap). Lightly spray tortillas with cooking spray. Turn tortillas over and spray opposite side with cooking spray as well. Bake in oven for 4 minutes. Flip tortillas over and bake for another 4 minutes. Remove baked tortillas from oven and let cool. Set aside.
When Barbacoa Beef is fully cooked remove beef from pot and place in shallow bowl. Shred meat with two forks and set aside.
To make Sauce for Barbacoa Beef:
In a small bowl mix together 1 tablespoonful of corn starch with 1/4 cup of water. Set your pressure cooker to sauté or slow cooker to high heat and add the corn starch mixture to the juices in the pot rendered from the beef. Whisk together until well combined and sauce thickens. Return the shredded beef to the pot, coat evenly and let heat through.
Assemble Barbacoa Beef Tostadas:
Top each tostada with a serving Barbacoa Beef. Sprinkle with cilantro, diced tomatoes, chopped red onion and crumbled queso fresco. Squeeze the juice of one lime wedge over the top, drizzle with Crema Mexicana and enjoy!
Makes 4-6 Servings