Slow-Cooker Beef Tostadas |
| Name: |
Michelle S |
| Base: |
Camp Pendleton |
| Recipe: |
3 lb flank steak, brisket, or chuck roast, fat-trimmed
1 tsp salt
1 large white onion, cut into large chunks
4 cloves garlic
4 cups water
8 corn tortillas (6" diameter)
DIRECTIONS
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°F. Remove meat from cooker and place in shallow bowl. Let stand at room temperature until cool enough to shred with 2 forks.
Preheat oven to 450°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 shredded meat on top of tortillas and garnish with your favorite toppings.
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