My family really enjoyed these tostadas.
The shredded beef was tender and really flavorful. Once it was cooked I shredded it in hot oil with some of the gravy it cooked in. The meat absorbs it and stays saucy with flavor.
Not to take anything away from the beef, but the star of this show ended up being the sauce.
It was super easy and fast. I made it out of,,,,wait for it,,,,buttermilk. Seriously!
It gave it such a great flavor. You have got to try it. Not kidding at all.
It will forever more be my go to recipe for Green Chile Sauce
This tostada was stacked with beef, green chile sauce and a little queso blanco cheese between each layer, then topped with avocado, salsa and sour cream.
Oh, and a squirt of lime juice, definitely don't forget the lime juice.
Linked with Sunflower Supper Club: Weekend Potluck,
Rattlebridge Farm: Foodie Friday
Beef Tostadas with Green Chile Sauce
Queso Blanco cheese, shredded
Green Chile Sauce:
10 oz can of whole green chiles, drained
2 cups buttermilk, divided use
1 generous tbsp flour
2 oz cream cheese
Salt and Pepper
To make the sauce; puree green chiles, 1 cup buttermilk and flour in a blender until smooth. Pour into a saucepan over low heat, stir in remaining cup of buttermilk and cook until hot, not boiling, stirring occasionally. Whisk in cream cheese 1 oz at a time, whisking until melted and smooth. Season with salt and pepper.
I used this Savory Beef in Gravy recipe for the beef.
To shred it up just heat a large skillet over medium heat with 1 tbsp olive oil. Add beef and 3/4 cup of the sauce the beef cooked in. Be Careful - It Will Splatter. Start breaking up the meat with the end of your spoon (or shred with 2 forks), stirring to combine the sauce. Once the meat is broken up it will absorb the sauce. Add more sauce stirring to combine until you get the consistency of beef that you want. It should be saucy but not dripping.
At this point you can use it anyway you desire. Quesadillas, burritos, tacos, enchiladas, etc.