Salpicon de Res Tostadas

Salpicon de Res Tostadas ingredients

• 1 lb flank steak
• 6 cups water
• 1/2 onion, quartered
• 2 garlic cloves, smashed
• 1 bay leaf
• 1 tsp salt
• 3 tbsp lime juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 red onion, thinly sliced
• 2 Roma tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 4 radishes, thinly sliced
• 1 avocado, diced
• 8 tostadas
• 2 tbsp cotija cheese, crumbled (optional)

How to make Salpicon de Res Tostadas

1. Place the 1 lb flank steak in a large pot with 6 cups of water, 1/2 quartered onion, 2 smashed garlic cloves, 1 bay leaf, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the steak is fork-tender.
2. Remove the steak from the pot and let it cool slightly on a cutting board. Reserve about 1/4 cup of the cooking liquid. Once cool enough to handle, use two forks to shred the steak against the grain into fine strands.
3. While the steak cools, prepare the vinaigrette: In a small bowl, whisk together 3 tablespoons of lime juice, 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
4. In a large mixing bowl, combine the shredded steak with the 1/2 thinly sliced red onion, 2 diced Roma tomatoes, 1/4 cup chopped fresh cilantro, and 4 thinly sliced radishes.
5. Pour the prepared vinaigrette over the steak mixture. Add 2-3 tablespoons of the reserved cooking liquid to moisten the salad further, if desired. Toss gently to ensure all ingredients are evenly coated.
6. Add the diced avocado to the salad and gently fold it in to avoid mashing. Taste and adjust seasoning with additional salt and pepper if needed.
7. Arrange 8 tostadas on serving plates. Distribute the salpicon evenly over each tostada.
8. Serve immediately, optionally garnished with 2 tablespoons of crumbled Cotija cheese, for a refreshing and satisfying lunch.

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