AUTHENTIC MEXICAN TOSTADAS

Steps:

• Fill a large pot halfway with water and add chuck roast. Add onion and 4 cloves garlic, and season with salt. Cook over medium-low heat until meat is falling apart, about 1 1/2 hours. Let cool slightly and shred using 2 forks. Set aside and keep warm.
• Bring water to a boil in a large pot; add pinto beans and salt to taste. Reduce heat to medium-low and cook until tender, about 1 hour. Drain and let cool slightly. Smash beans using a potato masher; set aside and keep warm.
• Place red onions, vinegar, lemon juice, salt, and pepper in a bowl and combine. Cover and refrigerate until ready to use.
• Bring tomatoes, jalapenos, and enough water to cover to a boil in a small pot. Continue to boil until semi-soft, 8 to 10 minutes. Let cool slightly and transfer to a blender. Add remaining 2 cloves garlic; season with salt. Blend hot sauce until smooth.
• Top each tostada evenly with cooked beans, sour cream, shredded beef, lettuce, Cotija cheese, marinated red onions, and hot sauce, in that order.