Published: by Absolutely Recipes, in the recipes category.

Birria Tostada Recipe.

Ingredients:

12 Corn Tortillas
3 1/2 Cups Refried Beans
1/2 Head Iceberg Lettuce (Shredded)
2 Tomatoes (Chopped)
2 Avocados (Peeled, Pitted and Mashed)
1 Cup Cotija Cheese (Crumbled)
1 Cup Salsa
1/2 Cup Fresh Cilantro (Chopped)
1 TBSP Vegetable Oil
3 LBS Boneless Lamb Shoulder
1 Red Onion (Sliced)
1 Cup Crushed Tomatoes
1 (12 Oz) Bottle of Light Beer
2 TBSP Chipotle Paste
1 TSP Coriander Seeds (Cracked)
1/2 TSP Ground Cinnamon
1/2 TSP Ground Nutmeg
3 Cloves (Whole)
1 TBSP Ground Cumin
1 Ancho Chili
1 Bay Leaf
1 TBSP Dried Oregano
3 Cloves Garlic (Sliced)
2 TSP Corn flour
Pinch of Salt
Pinch of Ground Black Pepper

Recipe Instructions:

Set your slow cooker to low.
Slice the lamb into chunks and brown in a frying pan, once browned place in the slow cooker.
Add the sliced onion to the same pan as the lamb was browned in and cook until soft, then add the spices and cook for a minute.
Add the onion mix to the lamb and the rest of the ingredients apart from the salt and corn flour to the slow cooker and cook on LOW for 8 hours until the lamb is easily pulled apart with two forks.
With a slotted spoon remove all the lamb chunks to a large platter and shred the meat with two forks.
Add salt to taste to the liquid in the slow cooker and if the mixture needs thickening, mix the corn flour with a little water and add to the mix.
Cook until thick then return the lamb to the mixture and stir.
Meanwhile, put enough oil into a skillet so that you have a quarter inch layer of oil.
Heat the oil on medium-high heat until sizzling hot, but not smoking.
One at a time, fry the tortillas in the oil.
Bubbles should form in the tortilla immediately as you put the tortilla in the oil, if they do not then the oil is not hot enough.
Fry tortillas until they golden brown on both sides, cooking about 30 seconds to a minute per side.
Use metal tongs or a spatula to push the tortilla down in the oil, and to turn and lift the tortilla out of the pan, draining the excess oil as you do so.
Place a fried tortilla on a work surface, spread a large spoonful of the refried beans over the tostada shell, next add a large serving goof the birria meat followed by a little shredded lettuce, some mashed avocado, a spoonful of salsa and finally a spoonful of crumbled cotija cheese, sprinkle with fresh cilantro and enjoy.

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