The New Mexico question is red or green. Tonight the answer is yes.
Randy is in the kitchen making one of his favorite restaurant dishes, tostadas compuestas. We brown cubed chuck roast with sweet Hatch onions and garlic, then simmer it low and slow with chile until tender. Then we fry corn tortillas into tostada cups that hold the meat, beans if you want them, cheese, and a tangy cabbage slaw on top.
What You Will Need
- 3 lb chuck roast, cubed into 3/4 to 1 inch pieces
- Hatch onions, about 1 small onion per pound of meat
- 5 to 6 cloves garlic
- Pure Hatch Green Chile, Medium
- Sun Dried Red Chile Sauce, Medium
- Corn tortillas
- Pinto beans, optional
- Mild cheddar or jack cheese, finely grated
- Sour cream, optional
- Green cabbage
- Apple cider vinegar
- Vegetable oil
- Salt and pepper
How To Make Tostadas Compuestas
- Brown the meat. Heat oil in two pans. Divide the cubed chuck roast between both pans. Add diced onions and garlic. Season with salt and pepper. Brown until caramelized.
- Add the chile. Simmer one batch with Medium Pure Hatch Green Chile and the other with Medium Sun Dried Red Chile Sauce. Cook until tender and thickened.
- Fry the tostada cups. Cut small slits in corn tortillas and press them into hot oil to form cup shapes. Fry until golden brown.
- Make the slaw. Thinly slice cabbage. Toss with equal parts vegetable oil and apple cider vinegar. Add salt and pepper.
- Assemble. Add beans if desired, then cheese, then spoon in the red or green chile meat. Top with slaw, extra cheese, and sour cream.
Red Or Green
In New Mexico the question is always red or green. When it comes to tostadas compuestas, the best answer might be both. Try them side by side and see which one wins at your table.