Mexican cuisine · Salads & Mezze

Salpicón de Res

Cold shredded beef tossed with tomato, radish and cilantro, dressed with lime and served on crisp tostadas.

Ingredients · for 4 servings

• 700 g beef brisket
• 1 onion
• 2 bay leaves
• 3 ripe tomatoes
• 1 white onion
• 8 radishes
• 1 bunch cilantro
• 3 limes
• 5 tbsp olive oil
• 1 avocado
• 8 tostadas (or crisp-fried corn tortillas)
• Salt, pepper

Instructions

1. Bring the brisket to a boil with the halved onion, bay leaves and 1 tsp salt, just covered with water, then simmer covered for 90 min., until the meat falls apart with a fork.
2. Let the meat cool to lukewarm in the broth, remove it and shred it into fine strands with two forks.
3. Seed and dice the tomatoes, finely chop the white onion, slice the radishes thinly and roughly chop the cilantro.
4. Whisk a dressing from the juice of the limes, the olive oil, salt and pepper, and pour it over the still-lukewarm meat – this is when it absorbs the flavor best.
5. Mix in the vegetables and cilantro and chill the salad for 20 min. so the flavors come together.
6. Cut the avocado into wedges, arrange the salpicón on the tostadas, top with avocado and serve immediately while the tostadas are still crisp.