Tostadas de Salpicon (Shredded Beef)

Ingredients and Weight:

• 1 pound boneless chuck roast
• 1 cup beef broth
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1/2 cup chopped cilantro
• Salt and pepper to taste

Preparation Time:

• 1 hour

Cooking Time:

• 2 hours

Difficulty Level:

• 2/5 (moderate)

Preparation Method Steps:

1. Season the chuck roast generously with salt and pepper.
2. Sear the roast in a large skillet over medium-high heat until browned on all sides.
3. Transfer the roast to a slow cooker and add the beef broth.
4. Cook on low for 6-8 hours, or until the meat is tender and falls apart easily.
5. Remove the roast from the slow cooker and shred it using two forks.
6. In a large bowl, combine the shredded beef, onion, green bell pepper, red bell pepper, black beans, corn, and cilantro.
7. Season with salt and pepper to taste, and mix well.
8. Serve the salpicon on crispy tostada shells.

Nutritional Information:

• Calories: 350 per serving
• Protein: 25 grams
• Fat: 15 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Savory and flavorful
• Colorful and appealing
• Great for parties or gatherings
• Customizable with different toppings

User Comments:

• "This recipe is absolutely delicious! The beef is so tender and the salpicon is packed with flavor."
• "I love how customizable this dish is. I added some diced avocado and shredded cheese to mine."
• "Perfect for a summer party or potluck. The crowd always loves it!"

Special Precautions and Tips:

• Use a lean chuck roast for best results.
• Don't overcook the beef, or it will become tough.
• Let the shredded beef cool slightly before adding it to the salpicon, to prevent the hot meat from wilting the vegetables.
• Serve the tostadas immediately for the best crispy experience.