Gluten Free Tuesday-Tostadas

Well I am a sucker for all food Mexican. I can not get enough of that stuff. So I have been really playing around with making some of my favorite foods gluten free. For the most part Mexican food lends itself very well to the gluten free diet. I hope my niece grows to love it :). Today I am sharing a recipe for tostadas.

I utilize my crock pot to make this recipe pretty easy. No slaving in the kitchen all afternoon. I got this recipe from Pam , and have just adapted it to suit my culinary/mommy needs.

Shredded Beef (For Tostadas or Tacos or Burritos or WHATEVER)

1 1/2 lbs of round roast (chuck roast is flavorful but isn't as lean)
1 7 oz can of whole green chilies reserve the juice
1 tbsp olive oil
1 tbsp chili powder
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp cumin powder
1 tsp dried oregano
2-3 cloves of chopped garlic
1-2 cups of beef broth

Make a spice rub with your olive oil, chili powder, salt, peeper, garlic powder, cumin, and oregano. Rub it all over your roast. Throw your roast along with the chilies and garlic in the crock pot. Cook on low for 3 hours and then add your beef broth. (if you are not gonna be around just add your beef broth at the beginning) When your roast is done, (at 6-7 hours on low) shred.

Now it is time to assemble your tostada.

Beef Tostada

6 corn tortilla
rough chopped avocado
black olives
salsa
black beans

tomato
cojita cheese
shredded beef
red onion slice (sauteed)
sour cream

chopped cilantro

taco sauce
canola oil

Preheat oven to 400 degrees F. Brush the tortilla(s) lightly with canola oil and sprinkle with Kosher salt. Place on cookie sheet. Bake until golden brown, then turn, and bake for 3-6 minutes longer until the tortillas are crisp and light brown.While tortillas are baking, saute red onion rings in a tsp of EVOO. Layer your corn tortilla, beef, cojita cheese (btw this is such a yummy yummy cheese), onion, olive, avocado, black beans, tomato, taco sauce, and sourc cream. Garnish with Cilantro and enjoy.