Prep: 5 Mins Cook: 480 Mins

Barbacoa Tostadas


2 1/2 lb. chuck steak
1 package (1.25 oz.) ORTEGA Taco Seasoning Mix
6 1/2 cups water
1 large red onion, peeled and thinly sliced
1/2 cup red wine vinegar
1 Tbsp. sugar
1 tsp. salt
12 tostadas
ORTEGA Taco Sauce (any variety)
Fresh cilantro leaves


1. Rub chuck steak all over with taco seasoning mix and place meat in a slow cooker. Add 6 cups of water. Cook on high for 4 to 5 hours or low 8 to 10 hours, until the meat is very tender.
2. Bring remaining water, vinegar, sugar, and salt to a boil in a medium saucepan. Add the sliced onions and simmer for 4 to 5 minutes. Remove from heat, cover and let cool in liquid at least 30 minutes. (This can pickle all day at room temperature while the meat cooks.)
3. To serve, shred meat with two forks. Mound the meat onto a tostada shell, and top with the pickled onions, taco sauce and cilantro leaves.

Makes 6 servings.
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