Best Shredded Beef Tostadas Salpicon Recipes

SHREDDED BEEF TOSTADAS (SALPICON)

Shredded Beef Tostadas (Salpicon) image

Provided by Marcela Valladolid

Time 2h40m

Yield 6 to 10 servings

Number Of Ingredients 16

Ingredients

One 2-pound boneless beef brisket
1 large white onion, quartered
Kosher salt
3/4 cup olive oil
6 tablespoons distilled white vinegar
1/4 cup fresh lime juice
1/4 cup minced red onion
2 tablespoons dried crumbled Mexican oregano
Freshly ground black pepper
1 cup seeded chopped cucumber (from 1/2 English or hothouse cucumber)
1 cup seeded chopped tomatoes (from 2 tomatoes)
1/2 cup capers, drained
1/4 cup chopped fresh cilantro
4 radishes, finely chopped
12 corn tortillas
2 avocados, halved, pitted, peeled and sliced, for serving

Steps:

Put the brisket in a large pot and fill with enough water to cover the meat by an inch. Add the onion quarters and 1/4 cup salt. Bring to a boil. Reduce the heat to medium and simmer partially covered until the brisket is very tender, 2 1/2 hours. Add more water if needed to keep the meat covered. Turn off the heat and let the brisket cool in the cooking liquid to room temperature. Drain the brisket, discard the water and cool completely.
Meanwhile, prepare the vinaigrette by whisking the olive oil and vinegar in a medium bowl until well combined. Add the lime juice, red onion and oregano and whisk again. Season the vinaigrette with salt and pepper.
Shred the brisket into a large bowl. Add the cucumbers, tomatoes, capers, cilantro and radishes and toss to combine. Add the vinaigrette and toss to coat. Season with additional salt and pepper if needed.
To make the grilled tostadas: Heat a grill pan on the stovetop over medium-high heat. Place a corn tortilla onto the hot pan until the tortilla is crisp with a slight char. Cook for about 5 minutes each side. Scoop the shredded beef salad onto the grilled tostada and garnish with some avocado slices.

TOSTADAS DE SALPICON (SHREDDED BEEF)

Tostadas de Salpicon (Shredded Beef) image

Tostadas are a common dinner at our home. I fry my own corn tortillas since I think they taste so much better than store bought. I also fry my own pinto beans in bacon drippings. But for ease and convenience store bought will do. We top our tostadas with shredded lettuce, tomatoes, cheese, sour cream, and salsa.

Provided by Yoly

Categories World Cuisine Recipes Latin American Mexican Main Dishes Tostada Recipes

Time 1h45m

Yield 4

Number Of Ingredients 16

Ingredients

1 pound beef chuck roast
2 cups beef broth
4 medium Roma tomatoes, chopped
1 medium onion, diced
2 large bay leaves
2 peppers serrano chile peppers
2 medium limes, juiced
2 tablespoons white vinegar
1 teaspoon dried Mexican oregano
salt and freshly ground black pepper to taste
1 cup refried beans, warmed
8 fried tortillas
1 cup shredded lettuce, or to taste
2 medium tomatoes, chopped
½ cup sour cream, or to taste
½ cup salsa, or to taste

Steps:

Combine chuck roast, broth, tomatoes, onion, bay leaves, serrano chiles, lime juice, vinegar, oregano, salt, and pepper in a large pot pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours.
Remove roast from pot and shred meat with 2 forks.
To assemble tostadas, spread a layer of refried beans on tortillas, layer shredded beef, lettuce, tomatoes, cheese, sour cream and salsa.

Nutrition Facts : Calories 353.3 calories, Carbohydrate 32.2 g, Cholesterol 60.3 mg, Fat 16.9 g, Fiber 7.5 g, Protein 21.1 g, SaturatedFat 7.1 g, Sodium 649.3 mg, Sugar 7.6 g