Tostadas de salpicon (pulled beef tostadas)

Name: Tostadas de salpicon (pulled beef tostadas)
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 kg beef brisket (2.2 lbs); 6 cloves garlic; 1/2 white onion; 10 black peppercorns; 3 bay leaves; 2.5 tbsp salt; 12 corn tortillas; oil for frying; 2 red onions, sliced; 1 jalapeño, sliced; 1 tsp oregano; 2 limes; 1 tbsp vinegar; 2 tomatoes, diced; 6 radishes, diced; 1 head cos lettuce; 1 bunch coriander; 1 avocado; 3 tbsp olive oil; pepper to taste

If we're talking budget recipes, tostadas is one of my favourites. Very similar to a taco but we've got a nice crunchy flat base to pile up the juicy shredded beef and salsa.

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Servings

Prep time

40 minutes

Cook time

3 hours

If we're talking budget recipes, tostadas is one of my favourites. Very similar to a taco but we've got a nice crunchy flat base to pile up the juicy shredded beef and salsa.

Image of Tostadas de salpicon (pulled beef tostadas)

Ingredients

1 kg beef brisket (2.2 lbs)
6 cloves garlic
1/2 white onion
10 black peppercorns
3 bay leaves
2.5 tbsp salt
12 corn tortillas
oil for frying
2 red onions, sliced
1 jalapeño, sliced
1 tsp oregano
2 limes
1 tbsp vinegar
2 tomatoes, diced
6 radishes, diced
1 head cos lettuce
1 bunch coriander
1 avocado
3 tbsp olive oil
pepper to taste

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Directions

Add the beef to a large pot of water along with half a white onion, 4 crushed garlic cloves, black peppercorns, bay leaves, and 2.5 tablespoons of salt. Bring to a light simmer and cook for 2.5 hours, or until the beef is tender enough to pull apart but not overcooked. Once cooked, turn off the heat and let the beef rest in the liquid until cool enough to handle, about 45 minutes to an hour.
Fry the corn tortillas in oil at 170°C (340°F) for 3-4 minutes on each side until golden brown and crisp. Remove and let them drain any excess oil on a wire rack.
To pickle the onions, in a bowl, combine sliced red onions, sliced jalapeño, juice of 2 limes, oregano, 2 cloves of grated garlic, and a tablespoon of white vinegar. Mix well and set aside.
To prepare the salad, combine diced tomatoes, diced radishes, sliced cos lettuce, and coriander in a bowl. Set aside.
Once the beef is cool enough to handle, remove it from the cooking liquid (which can be reserved for another recipe as a great beef stock alternative). Shred the beef into small pieces.
In a large bowl, toss the shredded beef with the salad ingredients and the pickled onions.
To assemble the tostadas, place some of the beef and salad mixture on top of each tostada and garnish with sliced avocado and any other desired toppings.