Salpicón means “hodgepodge” or “medley” in Spanish. These shredded beef tostadas are just like the delicious ones served in Mexican restaurants. Easy to prepare all of the components of this dish ahead and then quickly assemble when your guests arrive or serve buffet style for your Cinco de Mayo celebration.
Salpicón ~ Shredded Beef Tostadas
Recipe adapted from Marcela Valladolid Food Network recipe.
One 2-pound boneless beef brisket
1 large white onion, quartered
3/4 cup vegetable oil
6 tablespoons red wine vinegar
1/4 cup fresh lime juice
1/4 cup minced red onion
2 tablespoons dried crumbled Mexican oregano (I could not find Mexican oregano in my local grocery store so I used “Twisted Q Texas Bold Brisket Rub” and I cooked the brisket in my slow cooker. I cooked the brisket the day ahead and then chilled it overnight. Then I shredded the beef on the day I served it.)
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
- 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.
Celebrate Cinco de Mayo with my favorite guacamole…a recipe from my fabulous friend Kate:
“I think the real secret is getting good avocados and when they are particularly good I go a bit easier on the diced chilies. The amount of salt is personal but I think salt and pepper pops the avocado flavor.”
2 Avocados peeled and pitted
1 Tbsp. minced onion
2 oz. (canned) Diced Green Chiles (use mild, medium or hot)
1 Tsp. Salt
1/2 Tsp. ground pepper
1 to 2 Tbsp. fresh lemon juice
Mash all the ingredients together. Serve with tortilla chips. (I like Tostitos Hint of Lime Tortilla Chips)
I usually double the recipe and, due to the various sizes of the avocados, I check the amount of salt and pepper.
The lemon juice (can use lime juice) is mostly to keep the avocado from darkening but does add some flavor. (It’s best to make it closest to eating time as possible)
If you want to make it with more heat, add some minced jalapeño pepper (fresh or jarred)
Pink Champagne Lemonade Margarita
One of the fun things about this cocktail is that when you finish the cocktail you get to eat the blackberries that have been soaking in the margarita…yum!
Rim margarita glasses by dipping them in lime juice and then rolling the edges in fine sugar (“Extra Fine” otherwise known as “Fine” sugar is best for rimming cocktail glasses because it has the smallest crystal of all white sugars. It has a delicate appearance and dissolves easily into cold drinks). Locally I purchase fine sugar at Fresh Market or it is available on-line. Place margarita glasses in the freezer to chill while preparing your cocktails.
12 ounces frozen pink lemonade, thawed
(use empty lemonade can to measure water, tequila and orange liqueur)
1 can water
1 can tequila
1/4 can orange liqueur
Rosé Champagne or Sparkling Wine ~ a splish splash for each drink (optional)
Blackberries and limes for garnish
Lime slices and fine sugar to rim the margarita glasses
Place the pink lemonade, water, tequila and orange liqueur in a large pitcher. Stir with a big spoon until all ingredients are combined. In batches, place margarita mixture and ice in a blender container. Blend until ice is finely crushed. Serve in chilled margarita glasses. Top each cocktail with a splash of Rosé Champagne or Sparkling Wine. Drop a few blackberries into the margaritas and then cut slits in some blackberries to set on the sides of the glasses. Place one thin lime slice in each glass. Place any unused portion of this cocktail in a freezer container and place in freezer to keep cold for refills.
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