I love a good brunch dish and this one checks all the boxes for me! The savory, tender short ribs layered with the blue corn tortillas, black beans and cheese is perfection! The over easy egg on top is just the right addition with the avocado and pico. Finish it off with a sprinkle of queso fresco and you have yourself the perfect plate for any brunch date! Pair with a refreshing margarita or paloma and a basket of warm tortilla chips with fresh salsa! Enjoy!
Blue Corn Tostada Short Rib Stack
2
servings15
minutes1
hourIngredients
6 6 Blue Corn Tortillas
2 Tbsp 2 Olive Oil + 2 tsp for tortillas
1 lb 1 Beef Short Ribs
S&P to taste
1 cup 1 Water
1/4 cup 1/4 Taco Seasoning
1/2 can 1/2 Black Beans
1/2 cup 1/2 Shredded Mexican Blend Cheese
Avocado, Pico and Queso Fresco to top
2 2 Eggs (Optional)
Directions
- Add Olive oil to your sauté pan. Season ribs with S&P. Sear ribs on all sides
- Combine water and taco seasoning together and pour over seared ribs in Instant pot or dutch oven, whichever you want to use. If using IP, place lid on and set to pressure for 45 minutes. Once done, natural pressure release for 15 minutes. If using dutch oven, place in 350 degree oven and braise for 2-3 hours depending on how tender you want your ribs
- Brush olive oil on tortillas and bake in a 375 degree oven for 5 minutes per side just until warm and starting to crisp but not all the way
- Once meat is done, shred off the bone and place back in cooking liquid to continue to infuse the flavors into the beef
- To build tostada stacks, place short ribs, black beans and cheese on bottom tortilla. Repeat one more time and place 3rd tortilla on top of the stack. Sprinkle more cheese on top and bake in the 375 degree oven for a few minutes, just until the cheese starts to melt
- Top with over easy egg, pico, avocado and queso fresco
