Chipotle-Braised Beef Tostadas with Pickled Red Onions and Lime-Cabbage Slaw

Begin by quick-pickling the red onions: Peel and thinly slice 1 medium red onion into half-moons. In a small bowl, whisk together 0.5 cup apple cider vinegar, 1 tbsp honey, and 0.5 tsp salt. Submerge the onions in the liquid and set aside to macerate while you prepare the rest of the meal.

Prepare the lime-cabbage slaw: Finely shred 0.5 head of green cabbage. Wash and roughly chop 0.5 bunch of fresh cilantro. In a large bowl, toss the cabbage and cilantro with the juice of 1 lime and 1 tbsp olive oil. Season with salt and pepper to taste and refrigerate.

Place 1 tsp cumin seeds in a small dry pan over medium heat. Toast for 2 minutes until fragrant and slightly darkened, then crush them using a mortar and pestle or the side of a heavy knife.

Trim any excess thick fat from 1.5 lbs beef chuck roast and cut the meat into small 0.5-inch cubes. Season generously with salt and black pepper.

Heat 2 tbsp olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef cubes until a deep brown crust forms on all sides (about 8 minutes total). This creates the 'fond' on the bottom of the pan which is essential for flavor. Remove the beef and set aside.

In the same pan, add 1 medium diced yellow onion. Sauté for 5 minutes, using the moisture from the onion to begin loosening the browned bits. Add 3 minced garlic cloves and the crushed toasted cumin, cooking for another 60 seconds.

Finely mince 2 chipotle peppers from the adobo sauce. Add the minced peppers and 2 tbsp of the adobo sauce to the pan. Stir for 1 minute to caramelize the sugars in the sauce.

Pour in 1.5 cups beef broth. Use a wooden spoon to vigorously scrape the bottom of the pan, fully dissolving the fond into the liquid. Return the seared beef and any accumulated juices to the pan.

Bring the liquid to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes. The beef should be tender enough to break with a spoon, and the liquid should reduce into a thick, glossy sauce. If the sauce is too thin, simmer uncovered for the final 5 minutes.

While the beef braises, preheat your oven to 400°F (200°C). Lightly brush both sides of 8 corn tortillas with olive oil and place them in a single layer on baking sheets. Bake for 4-5 minutes per side until golden brown and very crisp. These are your tostada shells.

Wash and thinly slice 4 radishes into translucent rounds for garnish.

To assemble, spread 1 tbsp sour cream onto each crispy tostada. Top with a generous spoonful of the chipotle beef, followed by a handful of the lime-cabbage slaw. Finish with a few strands of pickled red onion and 3-4 radish slices. Serve with extra lime wedges from the remaining lime.