Tostadas de Salpicón de Res con Aguacate

Tostadas de Salpicón de Res con Aguacate ingredients

• 1.5 lbs beef flank steak or skirt steak
• 1/2 white onion
• 3 garlic cloves
• 2 bay leaves
• 1 tsp salt
• 1/2 red onion
• 4 radishes
• 1/2 cucumber
• 1/2 cup fresh cilantro
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tostadas
• 2 avocados
• 1/2 cup Mexican crema or sour cream
• 1/4 cup cotija cheese

How to make Tostadas de Salpicón de Res con Aguacate

1. Simmer the beef: Place the 1.5 lbs beef flank or skirt steak in a large pot or Dutch oven. Add 1/2 white onion (halved), 3 smashed garlic cloves, 2 bay leaves, and 1 tsp salt. Cover the beef with enough cold water to fully submerge it by about 2 inches.
2. Cook until tender: Bring the water to a boil over high heat, then reduce the heat to low, cover, and simmer for 60-90 minutes, or until the beef is very tender and easily shreds with a fork. Cooking time will vary based on the cut and thickness of the beef.
3. Cool and shred the beef: Once cooked, remove the beef from the pot and let it cool slightly on a cutting board, about 10 minutes. Reserve some of the cooking liquid if desired for another use. Using two forks, shred the beef against the grain into bite-sized pieces.
4. Prepare the salpicón vegetables: While the beef cools, thinly slice 1/2 red onion and 4 radishes. Peel, deseed, and dice 1/2 cucumber. Chop 1/2 cup fresh cilantro.
5. Combine the salpicón: In a large bowl, combine the shredded beef with the sliced red onion, radishes, diced cucumber, and chopped cilantro. Add 1/4 cup lime juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently to combine all ingredients evenly.
6. Chill the salpicón: For best flavor, cover the bowl and refrigerate the salpicón for at least 30 minutes, allowing the flavors to meld and chill thoroughly. This dish is traditionally served cold or at room temperature.
7. Prepare tostadas: Lay out 8 corn tostadas on a serving platter. If your tostadas are not already crispy, you can bake them at 350°F (175°C) for 5-7 minutes until crisp, or lightly pan-fry them in a small amount of oil.
8. Assemble the tostadas: Spread a thin layer of 1/2 cup Mexican crema or sour cream on each tostada, if desired. Spoon a generous amount of the chilled salpicón de res onto each tostada.
9. Garnish and serve: Top each tostada with slices or diced avocado from 2 avocados. Garnish with optional crumbled 1/4 cup cotija cheese and additional fresh cilantro. Serve immediately as the tostadas can get soggy over time.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.