Crockpot Shredded Beef Tostadas

Submitted by HopAlongAnnie51


3 lbs. flank steak, brisket or chuck roast, fat-trimmed

1 tsp. salt

1 large white onion, cut into large chunks

4 cloves garlic

4 c. water

8 corn tortillas (6" diameter)


shredded Mexican cheese

sliced jalapeno or chili peppers


Place meat, salt, onion, and garlic in 4-quart or larger slow cooker.  Add water.  Cover.  Cook on low 8 to 9 hours, or until thermometer inserted into center of meat reads 160 degrees F.  Remove meat from cooker and place in shallow bowl.  Let stand at room temperature until cook enough to shred with 2 forks.  Preheat oven to 450 degrees F.  Coat baking sheet with cooking spray.  Place tortillas in single layer on baking sheet and bake 5 minutes, or until edges are crisp and brown.  Spoon shreadded meat on top of tortillas and garnish with your favorite toppings.


Cook time:  9 hours 5 minutes
Serves:  8