Smoked Salpicon
Serves 6
30 mins prep
240 mins cook
270 mins total
This smoked salpicon (shredded beef tostadas) features tender brisket seasoned and cooked to perfection. It combines fresh ingredients like tomatoes, red onion, and cilantro, dressed with lime juice and olive oil, and served on tostadas topped with Cotija cheese.
0 servings
1: Apply cooking oil on both sides and season with your favorite steak seasoning. 2: Add Hickory Pellets to your smoker and set temp to 275 degrees. 3: Leave in smoker for 2 hours or until you get a nice mahogany color then remove and place in a pan. 4: Add beef broth and cover with foil. Place pan back in smoker. 5: After 2 hours, check for tenderness with a fork. It is ready when meat pulls apart with ease. 6: Let meat cool down before shredding. 7: Slice 1 onion and place in a bowl. Add 4 tablespoons of apple cider vinegar and the juice of 3 limes. Add one teaspoon of salt, pepper, and a pinch of oregano. Mix and set aside. 8: In a bowl, add 4 tablespoons of apple cider vinegar and olive oil. Add one teaspoon of salt, pepper, and a pinch of oregano. Mix and set aside. 9: In a salad bowl, add all ingredients and combine 1 diced tomato and ¼ bunch of chopped cilantro. Mix and add salt if necessary. 10: This dish is served cold in a tostada topped with Cotija cheese and your favorite hot sauce. 11: Enjoy.
