Authentic Mexican Tostadas

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.