- 1 lb (500 g) simmering steak
- 1/2 tsp (2 mL) black pepper
- 2 tbsp (30 mL) vegetable oil
- 1 small onion, finely chopped
- 2 jalapeÃ±o peppers, minced
- 2 fresh poblano peppers (roasted and peeled) or canned, finely chopped
- 1 tsp (5 mL) ancho chili powder or 2tsp/10mL chili powder
- 1 small stick cinnamon
- 1 cup (250 mL) dark beer
- 2 tbsp (30 mL) tomato paste
- 3/4 tsp (4 mL) salt
- 12 round tostadas (3 to 4 in/ 8 to 10 cm)
- 3-1/2 oz (100 g) mozzarella cheese
- Salsa Verde:
- 12 to 16 coriander sprigs
- Sliced pickled jalapeÃ±o peppers (optional)
Sprinkle both sides of steak with pepper. In medium skillet, heat oil over medium-high heat; brown steak on both sides. Remove steak from skillet and set aside.
Add onion, jalapeño and poblano peppers, ancho chili powder and cinnamon to skillet; sauté until onion is golden brown. Stir in beer, 1/2 cup/125 mL water, tomato paste and salt; bring to boil.
Return steak to skillet; cover, reduce heat and simmer, adding water if necessary to maintain saucy consistency, until beef is tender enough to be pulled apart with fork, about 1-1/2 hours. Transfer beef to plate and shred with 2 forks. Remove cinnamon; return beef to skillet and simmer until sauce is very thick.
Place tostadas on baking sheets; top with beef mixture. Slice cheese into 12 portions and place over beef. Bake in 500°F/260°C oven until cheese is melted, about 3 minutes. Transfer to serving platter. Top each tostada with 1 tsp/5 mL Salsa Verde and coriander sprig. Serve pickled jalapeños on the side (if using).
Makes 12 servings.