- 6 tablespoons kosher salt, plus more to taste
- 1 (2-pound) beef chuck roast
- 1 medium white onion, peeled, quartered
- 5 garlic cloves, peeled
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds
- 1/2 teaspoon whole cloves
- 1 medium white onion, diced, briefly rinsed in a colander, patted dry
- 1/2 cup fresh lime juice
- 1/2 cup pineapple juice
- 1 teaspoon dried oregano, crushed
- Kosher salt
- 8 large radishes, cut into thin matchsticks
- 6 serrano chiles (or 3–4 jalapeños), stemmed, seeded, deveined
- 1/2 cup coarsely chopped fresh cilantro
- 1/4 cup coarsely chopped fresh chives
- 16 small corn tortillas or store-bought crispy tostada shells
- Vegetable oil (for frying; if needed)
- Kosher salt (if needed)
- 1 1/2 cups Creamy Black Bean Spread
- Shredded iceberg lettuce, Quick Pickled Onions , thinly sliced radishes, sliced avocado, crema (Mexican salted cream) or sour cream, queso fresco, red chile or tomato salsa (for serving)
- A candy or deep-fry thermometer
- Fill a large pot with 12 cups water; stir in 6 Tbsp. salt. Add beef, onion, garlic, peppercorns, cumin, and cloves. Bring to a simmer and cook, partially covered, until beef shreds easily with a fork, 1 1/2–2 hours. Drain, then transfer to a large bowl and let cool. Using 2 forks or your fingers, coarsely shred beef. Season with salt.
- Add onion, lime juice, pineapple juice, and oregano to beef mixture and mix well. Season with salt. Let sit at least 1 hour at room temperature or chill up to 1 day. Stir in radishes, chiles, cilantro, and chives just before using.
- If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1″. Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
- Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup beef salad, then lettuce, Quick Pickled Onions, radishes, avocado, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.
- Beef salad can be chilled for up to 1 day. Bring to room temperature and stir in radishes, chiles, cilantro, and chives just before using.