SALPICóN, SHREDDED BEEF MEXICAN SALAD

Salpicón, Shredded Beef Mexican Salad image

Provided by @MakeItYours

Number Of Ingredients 17

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1 1/2 pound of skirt steak or eye round roast (cut into large cubes)
1/2 medium white onion
2 garlic cloves
1 bay leaf
Salt to season
3 tablespoons of vegetable oil
1 tablespoon distilled white vinegar*
1/2 teaspoon Mexican oregano
Salt and pepper to taste
3 cups romaine lettuce (finely sliced)
1/4 white onion (sliced into rings)
4 radishes (finely sliced)
1 large tomato (diced)
8 pimiento-stuffed Spanish olives (sliced)
1 avocado (peeled and sliced)
12 corn tostadas
Pickled carrots and jalapeño peppers

Steps:

Place meat, onion, garlic, and bay leaf in a stockpot; cover with water and cook over a medium-high heat. When it starts boiling, reduce heat and simmer until meat is tender and can be easily shredded with a fork (about 2 1/2 hours). You can also cook the meat in your slow-cooker in the high setting for about 6 hours. If you're cooking it in a pressure cooker, cook for 45 minutes.
While the meat is cooking, mix the oil and vinegar in a small bowl. Crush the oregano with your fingers, add it to the dressing, and season with salt and pepper. Reserve for serving time.
Transfer meat to a bowl to cool. Once cooled enough to handle, shred the beef using 2 forks, and season with salt.
Place shredded beef in a large bowl and gently toss in the lettuce, onion, radishes, tomatoes, and olives.
Transfer the salad to a large serving plate, if you wish. Garnish with the avocado slices and drizzle with the dressing. Serve with corn tostadas and enjoy!