1. Make the beef. Cut chuck roast into bite size pieces. In a large bowl, add beef, tomato paste, garlic and onion powder, parsley and thyme. Season with salt and pepper. Mix to combine the spices with the beef. Heat a heavy bottomed pot or Dutch oven over medium-high heat. Add olive oil. Sear beef in batches, ensuring not to overcrowd the pan, until well-browned on all sides.

Add beef to instant pot or crock pot, along with beef broth and Worcestershire sauce.

For instant pot, cook 35 minutes, with 10 minutes natural release, followed by quick release.

For crockpot, cook on low for 8 hours.

2. Make the tostada (the crispy corn tortilla). Line paper towels underneath a wire cooling rack. Fill a large skillet halfway full with vegetable or canola oil, or a heavy bottomed pot. Heat the oil to 350F. If you don’t have a thermometer, you can test the oil, by dropping a small piece of tortilla into the oil. It should sizzle and bubble vigorously. Once the oil reaches this temperature, add the corn tortilla to the oil. Fry until golden brown and crispy, then flip and fry on other side, roughly 1 minute per side. Place fried corn tortilla on prepared wire cooling rack.

3. Make the mango salsa. In a large bowl, add chopped mango, cilantro, jalapeno and lime juice. Toss to combine.

4. Make the cabbage slaw. In a large bowl, add cabbage, cilantro and lime juice. Toss to combine.

5. Make the pesto. In a blender or food processor, add toasted pine nuts, lemon juice, garlic cloves, parmesan cheese, fresh basil and pinch of salt. Blend to combine. Slowly drizzle in olive oil until desired consistency.

6. Assemble. When ready to serve, add the cabbage, beef, mango salsa and pesto on top of the tostada (fried corn tortilla). You can serve assembled, or put all the toppings on a plate along with the tostadas (fried corn tortillas) and allow each person to assemble their own.