Tostadas with Shredded Beef (Salpicón)
Votes: 1
Time: 2 hours 40 minutes
Complexity: easily
Servings: 6 - 10
Complexity: easily
Servings: 6 - 10
Salpicón is a Spanish and Latin American dish, a salad of chopped vegetables and meat (or seafood) in a dressing or sauce. In this recipe, salpicón is made with boiled beef brisket, shredded along the grain with a fork and mixed with cucumbers, tomatoes, capers, radishes, and fresh cilantro in a vinaigrette. It makes a great filling for Mexican tostadas, crispy corn tortillas. Spoon the meat salad onto the tortillas, top with avocado slices, and serve as an appetizer for a filling snack. Assemble the tostadas just before serving to ensure they remain crisp and don't get soggy from the dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 boneless beef brisket weighing 1 kg.
- 1 large white onion, cut into 4 pieces
- 3/4 cup olive oil
- 6 tablespoons distilled white vinegar
- 1/4 cup freshly squeezed lime juice
- 1/4 cup chopped red onion
- 2 tablespoons crumbled dried Mexican oregano
- 1 cup chopped, seeded cucumber (half an English or hothouse cucumber)
- 1 cup chopped tomato, seeded (2 pcs.)
- 0.5 cups capers, dried
- 1/4 cup chopped fresh cilantro
- 4 radishes, finely chopped
- 12 corn tortillas
- 2 avocados, halved, peeled, pitted and thinly sliced, for serving
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Cooking the dish according to the recipe:
- Place the brisket in a large pot and add enough water to cover the meat by 2 cm (0.7 in). Add the onion quarters and 1/4 cup salt. Bring to a boil. Reduce heat to medium and simmer, covered, until the brisket is very tender, 2.5 hours. Add more water if necessary to keep the meat submerged. Turn off the heat and let the beef cool in the broth to room temperature. Drain and cool the meat completely.
- Meanwhile, prepare the vinaigrette by whisking the olive oil and vinegar in a medium bowl. Add the lime juice, red onion, and oregano and whisk again. Season the dressing with salt and pepper to taste.
- Shred the brisket in a large bowl. Add the cucumbers, tomatoes, capers, cilantro, and radishes and toss to combine. Add the vinaigrette and toss to coat. Season with salt and pepper again if needed.
- Make tostadas:
Heat a grill pan over medium-high heat. Place a corn tortilla in the hot pan and cook until crisp and golden brown, about 5 minutes per side. Arrange the beef salad on the grilled tostadas and top with a few slices of avocado.
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