Salpicón de res – shredded beef salad

Ingredients for 4 portions

• 700 gFlank steak, in 3–4 pieces
• ≈ 2 lWater
• ½Yellow onion, in one piece
• 3 clovesGarlic
• 2Bay leaves
• to tasteSalt
• 3Tomatoes, diced
• ½Yellow onion, finely chopped
• 8Radishes, thinly sliced
• 15 gCoriander, chopped
• ½Lettuce, finely shredded
• 4Limes
• 3 tbspOlive oil
• 1 tspMexican oregano
• to tasteBlack pepper
• 100 gPickled jalapeño slices, with a little of their brine
• 2Avocados

On the side

• 12Tostada shells

Method

1. Put the beef in a pan with the water, the piece of onion, the garlic, bay leaves and some salt. Bring to the boil and skim.
2. Cover and simmer over a low heat for 1 hour 30 minutes, until the beef is tender enough to fall apart easily.
3. Turn off the heat and let the beef cool in its broth for 20 minutes so it stays juicy.
4. Meanwhile, dice the tomatoes, finely chop the onion, thinly slice the radishes, chop the coriander and finely shred the lettuce.
5. Lift out the beef and pull it into very fine shreds with your fingers or two forks.
6. Squeeze the limes and whisk the juice with the olive oil, oregano, salt and pepper. Mix the beef with the tomato, onion, radishes, coriander, jalapeños and a little of their brine, then toss with the dressing. Season with salt.
7. Slice the avocados. Put some lettuce on each tostada, top with the salpicón and avocado slices and serve.

More recipes

• Picadillo – Mexican minced beef with potatoes and carrots45 min · ≈ $27/port.
• Milanesa de res – breaded beef steaks with salad40 min · ≈ $55/port.
• Bistec a la mexicana – beef with tomato, onion, chilli and potatoes45 min · ≈ $55/port.
• Tacos de bistec – seared steak and onion tacos45 min · ≈ $56/port.