Chuck Roast , Tostadas , Pickled Onion , Avocado
Best for: A substantial party platter that stretches one affordable roast.
Tender shredded chuck roast makes these little tostadas feel generous without requiring a steak for every guest. Pickled onion and avocado give each New Year’s Eve bite a fresh finish after its long, slow cook.
Grill: Indirect heat at 275°F for beef; 400°F for tortilla rounds while the beef rests. Equipment: Smoker or covered grill, covered grill-safe roasting pan, thermometer, saucepan, sheet pan, 3-inch cutter.
Ingredients
5–6 Hours Rest: 6 hours 5 minutes–7 hours 5 minutes. Pickle: 6 hours 5 minutes–7 hours 5 minutes. Total: 6 Hours 5 Minutes–7 Hours 5 Minutes.
Beef
- 1 boneless chuck roast, 3 lb
- 1 1/2 teaspoons fine table salt
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup unsalted beef stock
Pickled onion
- 1 medium red onion, very thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1/4 teaspoon fine table salt
Assembly
- 24 small corn tortillas, cut into 3-inch rounds
- 2 tablespoons neutral oil
- 2 ripe avocados
- 2 tablespoons fresh lime juice
- 1/4 cup chopped cilantro
Directions
Preheat to 275°F indirect heat. Season beef with salt, cumin, paprika, garlic powder, and pepper, then smoke on the grate for 2–3 hours until a brown exterior forms.
Put beef in the roasting pan with stock, cover tightly, and cook 2–3 hours more until easily shredded, typically around 200–205°F. This exceeds the 145°F whole-cut safety minimum; tenderness governs the longer cook.
During cooking, put onion in a heatproof bowl. Simmer vinegar, water, sugar, and pickle salt, pour over onion, and let stand 30 minutes; refrigerate promptly afterward until needed. This is a quick pickle, not a shelf-stable preserve.
Rest beef covered for 30 minutes. Raise the grill to 400°F, brush tortilla rounds with oil, and bake on sheet pans over indirect heat for 8–12 minutes, turning once, until crisp; allow additional batches if needed.
Shred beef, removing large fat pieces, and toss with enough defatted pan juices to moisten. Mash avocado with lime juice and drain the onion for serving.
Spread each tostada with avocado, add a small mound of beef, and finish with onion and cilantro. Assemble just before serving and keep unused hot beef at 140°F or above.
Grilling tip: Hold the beef and toppings separately and build small batches so the tortilla bases stay crisp.
Shared safety notes: Whole cuts of beef, pork, and lamb cook to 145°F with at least a 3-minute rest. Ground pork and other ground red meats cook to 160°F; poultry to 165°F. Cook seafood thoroughly, using the specified temperature and opaque-flesh cues. Keep hot party food at 140°F or above and cold food at 40°F or below. Refrigerate perishables within 2 hours, or 1 hour above 90°F; use cooked leftovers within 3–4 days and reheat to 165°F.
