Prep Time
18 minutes
Cook Time
1 hour 30 minutes
Serves
6
Salpicon de Res Tostadas
Stephanie @thisisavocado_Ingredients
For the Beef:
2 lbs flank steak
8 cups water
½ white onion
3 garlic cloves
3 celery stalks, cut in half
2–3 bay leaves
1 tbsp salt
For the Salpicón:
1½ cups fresh mint, finely chopped
1½ cups radish, finely chopped
1½ cups white onion, finely chopped
1½ cups tomatoes, finely chopped
Juice of 2–3 lemons
Salt to taste
For Serving:
Mi Rancho Tostadas
Ground cotija
Instructions
Add the water, flank steak, onion, garlic, celery, bay leaves, and salt to a large pot and bring to a boil. Reduce to a steady simmer over medium heat and cook for 1 hour 30 minutes to 2 hours, or until the meat is fall apart tender. Remove the meat from the pot and set aside to cool completely.
Once cool enough to handle, cut the beef into smaller chunks and roughly tear into large pieces by hand. Transfer to a food processor and pulse 4–6 times until the beef reaches a coarse and evenly shredded texture. Alternatively finely chop the beef with a sharp knife for a more rustic result.
Transfer the shredded beef to a large bowl. Add the mint, radish, onion, tomato, lemon juice, and salt and mix thoroughly until completely combined. Taste and adjust salt and lemon juice as needed.
Serve on Mi Rancho Tostadas and sprinkle generously with ground cotija.