Tostadas de Salpicón

1. In a large pot, boil the 3 lbs of meat with 4 garlic cloves, ½ onion, 3 bay leaves, and 2 tbsp of salt. Once the meat is fork-tender, shred it.
2. For the dressing: mix 5 tbsp olive oil, 4 tbsp apple cider vinegar, 4 tbsp jalapeño vinegar juice, 1 tsp salt, 1 tsp pepper, and 2 tsp oregano.
3. Add dressing to shredded meat and mix well.
4. Add sliced ½ red onion, 4 roma tomatoes (sliced), and ¼ bunch chopped cilantro. Mix again.
5. Grab your La Peñita Tostadas, spread crema, add your salpicón mixture, and top with romaine lettuce, queso fresco, pickled jalapeños, avocado, and hot sauce.