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1
For the barbacoa beef: Combine the marinade ingredients in a bowl then pour into a slow cooker.
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2
Trim any excess fat off the roast and place it in the slow cooker.
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3
Cook on high heat for 6 hours.
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4
When the beef is done cooking, shred the meat in the juices (using two forks) and set aside.
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5
For the jalapeno-lime sauce: Set the oven to broil.
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6
Cut the jalapeno peppers in half lengthwise and place them on a baking sheet with the cut side facing down.
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7
Place the baking sheet on the top shelf and broil until the outer layer of the skin has blackened, about 8-10 minutes.
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8
Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them.
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9
Remove the skins from the peppers.
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10
Place all the jalapeno-lime dressing ingredients (jalepenos, mayo, sour cream, lime juice) in a food processor and blend until smooth.
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11
Set aside.
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12
For the assembly: In a medium sized bowl combine the lettuce and the carrots and set aside.
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13
Heat the re-fried beans per package directions.
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14
Put a crisp tostada on a plate.
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15
Spread each tostada with 1 tablespoons re-fried beans.
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16
Top off with 2 tablespoons of the shredded beef.
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17
Top with a palm full of the lettuce and carrot mixture.
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18
Garnish with crumbled cotija cheese and a dollop of the jalapeno-lime dressing.
