Barbacoa Beef Tostadas with a Jalapeno-Lime Sauce

For the barbacoa beef:
Combine the marinade ingredients in a bowl then pour into a slow cooker. Trim any excess fat off the roast and place it in the slow cooker. Cook on high heat for 6 hours. When the beef is done cooking, shred the meat in the juices (using two forks) and set aside.

For the jalapeno-lime sauce:
Set the oven to broil. Cut the jalapeno peppers in half lengthwise and place them on a baking sheet with the cut side facing down. Place the baking sheet on the top shelf and broil until the outer layer of the skin has blackened, about 8-10 minutes.

Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them. Remove the skins from the peppers.

Place all the jalapeno-lime dressing ingredients (jalepenos, mayo, sour cream, lime juice) in a food processor and blend until smooth. Set aside.

For the assembly:
In a medium sized bowl combine the lettuce and the carrots and set aside. Heat the re-fried beans per package directions.

Put a crisp tostada on a plate. Spread each tostada with 1 tablespoons re-fried beans. Top off with 2 tablespoons of the shredded beef. Top with a palm full of the lettuce and carrot mixture. Garnish with crumbled cotija cheese and a dollop of the jalapeno-lime dressing.