Doesn't that look colorful and Delicious?!!? Just looking at the picture makes me crave more!! It was so yummy! I served it buffet style and this is how all the bowls looked lined up on my kitchen counter:
I found this recipe on the WestonAPrice website. I made a few minor modifications to the recipe, which I will include here. To see the original, refer to the link above.
Slow-Cooked Shredded Beef Tostados:
3 pounds beef chuck roast
2 medium onions, sliced
2 cups beef stock
5 Tablespoons chili powder (I used 3)
3 Tablespoons onion powder
1 Tablespoon each: cumin, garlic powder, paprika, powdered oregano, and Rapadura (I used regular oregano and Stevia)
1 or 2 small cans of diced green chiles (I didn't use)
2 1/2 teaspoons sea salt
3 Tablespoons arrowroot powder and enough water to make a paste (I had to use cornstarch)
3 or more Tablespoons olive oil for tortillas
TOPPINGS: shredded (raw) cheese, lettuce, tomato, avocado, salsa, and sour cream
Place beef and onion in slow cooker.
Combine stock and seasonings in a small bowl. Pour over beef and onion.
Cook on low for 6-8 hours or until tender. (I cooked overnight on low.)
Remove largest pieces of meat to bowl or cutting board and shred with two forks.
Add arrowroot paste to the leftover juices at the bottom of the slow cooker. Once thick, stir in the meat and chiles.
Prepare tortillas by brushing both sides with olive oil and baking in 400 degree oven for 5 to 10 minutes until crisp.
Place a pile of meat on top of each tortilla and add toppings as desired.