Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa Recipe

Name: Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Habanero Peppers, Sliced And Seeds Removed; 1/2 cups Lime Juice; 1/2 cups Brown Sugar; 1/2 cups Chopped Mango; 3 cloves Garlic, Minced; 1/4 cups Chopped Cilantro; 1 Tablespoon Worcestershire Sauce; 1 whole (2 To 3 Pound Size) Beef Roast; 1 bottle (12 Oz. Size) Beer (Redbridge Is Gluten Free); 1 whole Tomato, Diced; 1 whole Mango, Peeled, Pitted, Diced; 1 whole Jalapeno, Seeded And Diced; 3 Tablespoons Chopped Cilantro; 3 Tablespoons Chopped Red Onion; 3 Tablespoons Chopped Green Onion; 1 whole Lime, Juiced; 12 whole Corn Tortillas; 1/4 cups Canola Oil

Servings: persons

2 whole Habanero Peppers, Sliced And Seeds Removed
1/2 cups Lime Juice
1/2 cups Brown Sugar
1/2 cups Chopped Mango
3 cloves Garlic, Minced
1/4 cups Chopped Cilantro
1 Tablespoon Worcestershire Sauce
1 whole (2 To 3 Pound Size) Beef Roast
1 bottle (12 Oz. Size) Beer (Redbridge Is Gluten Free)
1 whole Tomato, Diced
1 whole Mango, Peeled, Pitted, Diced
1 whole Jalapeno, Seeded And Diced
3 Tablespoons Chopped Cilantro
3 Tablespoons Chopped Red Onion
3 Tablespoons Chopped Green Onion
1 whole Lime, Juiced
12 whole Corn Tortillas
1/4 cups Canola Oil

1
To make the meat: In a small saucepan bring the chopped habanero peppers, lime juice, brown sugar, mango, garlic cilantro, and Worcestershire sauce to a slight simmer.
2
Let it simmer for 15 minutes to let the flavors meld.
3
Carefully pour into a blender and blend until mixture is smooth.
4
Spray the inside of a large crockpot with cooking spray.
5
Place the roast into the crock, fat side down then pour the habanero mango sauce over the roast.
6
Pour in the bottle of beer.
7
Cover and let it cook on low for 8 hours.
8
Shred the roast, and discard any fat and the liquid.
9
To make the salsa: Combine all of the salsa ingredients in a bowl with the lime juice and toss gently.
10
To make the tostadas: Pour just enough canola oil into a small skillet to cover the bottom.
11
Heat the skillet to medium heat.
12
Carefully place a corn tortilla in the oil and let it cook for 1-2 minutes until crisp and golden.
13
Turn the tostada and let it cook on the other side for another 1-2 minutes.
14
Remove it from oil and place on wire rack or paper towel.
15
Sprinkle with salt if you wish.
16
Repeat with the rest of the tortillas.
17
To assemble.
18
Place shredded beef on top of a tostada and top with mango salsa!

648

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 whole Habanero Peppers, Sliced And Seeds Removed, 1/2 cups Lime Juice, 1/2 cups Brown Sugar, 1/2 cups Chopped Mango, and more.

Yes, Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa

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