Shredded Beef Tostadas with Pomegranate Guacamole

• Meat

  • 1 1/2 lb Top sirloin beef roast

• Produce

  • 1 Avocado, ripe
  • 1 Black beans
  • 1 handful Cilantro, fresh
  • 3 Jalapeno
  • 1 1/2 Lime
  • 1 can Tomatoes, petite
  • 1 Yellow onion

• Condiments

  • 1/2 bottle Butter flavor cajun marinade

• Baking & Spices

  • 2 tbsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 cup Canola oil

• Bread & Baked Goods

  • 1 pkg Corn tortillas

• Dairy

  • 1 Cheese

• Other

  • Arils from 1/2 of one pomegranate
  • 2 tbsp Pico (above

Found on dixiechikcooks.com

Ingredients

• Beef:
• 1.5 lb top sirloin beef roast
• 1/2 bottle butter flavor cajun marinade (injectable, like Tony Cacheres)
• Pico de Gallo:
• 1 can petite diced tomatoes, drained and rinsed
• 1 yellow onion, diced
• 2 jalapeno peppers, diced
• 1 handful fresh cilantro, chopped
• 1 lime, juiced
• 2 tbsp salt
• Guacamole:
• 1 avocado, ripe
• 1/2 lime, juiced
• 2 tbsp Pico (above)
• Arils from 1/2 of one pomegranate
• 1 pkg corn tortillas
• 1 cup canola oil
• Salt and pepper
• Shredded cheese
• Black beans
• Jalapenos

Directions

• Inject beef with marinade in multiple sections, place in large plastic bag and marinate for at least 8 hours.
• To make the pico - combine ingredients, salt to taste and refrigerate.
• To make the guacamole - mash the avocado, add lime pico and pomegranate, stir to combine and refrigerate.
• Preheat oven to 300 degrees. Place beef in a large stone or ceramic baking dish and cover with foil. Bake for 4 1/2 - 5 hours, until tender. Remove from oven and let sit for about 15 minutes. Shred with two forks, or use your stand mixer.
• Heat canola oil over medium-high heat. Add one corn tortilla at a time, flipping after about 20 seconds at a time, until brown. Drain on paper towels, sprinkle with salt and pepper.
• Make the tostadas:
• Layer a tortilla with the beef, beans, cheese, salsa, jalapenos and guacamole.