Beef Tostadas

Ingredients:
• 4 corn tostadas
• 1 cup pinto beans, cooked and mashed
• 1 cup steamed chopped carrots, potatoes, and squash
• 1 cup shredded beef (reserve the broth)
• 1 cup shredded lettuce
• ½ cup red onion, chopped and pickled with lime juice and salt
• ½ cup crumbled queso fresco
• ¼ cup Mexican crema
• 1 cup beef consommé (prepared from the reserved broth)
• Salsa macha (as desired)

Instructions:
1. Prepare the Toppings:
• Chop carrots, potatoes, and squash, steam until tender and set aside.
• Pickle the chopped red onion by combining it with lime juice and a pinch of salt. Let it marinate for at least 10 minutes.
2. Assemble the Tostadas:
• Spread a layer of mashed pinto beans on each corn tostada.
• Add a spoonful of the steamed vegetables over the beans.
• Top with shredded beef.
3. Layer the Fresh Ingredients:
• Sprinkle shredded lettuce over the beef.
• Add the pickled red onions on top.
• Crumble queso fresco over everything.
4. Drizzle:
• Drizzle Mexican crema generously over the tostadas.
5. Finish with Broth and Salsa Macha:
• Heat the reserved beef broth to make the caldo de consomé. Drizzle it lightly over each tostada for extra flavor.
• Finish with a generous drizzle of salsa macha.

Serve immediately with extra salsa macha and a side of the beef consommé for dipping or sipping. Enjoy!