Salpicon (Shredded Beef Tostadas)
Serves 430 mins prep240 mins cook
A delicious version of Salpicon made with shredded beef brisket, served on tostadas, and topped with Cotija cheese and hot sauce. This recipe features a blend of fresh ingredients like tomatoes, red onion, cilantro, and a tangy dressing.
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What you need
Instructions
1: Apply cooking oil on both sides of the brisket and season with your favorite steak seasoning. 2: Add Hickory Pellets to your smoker and set the temperature to 275 degrees. 3: Leave in the smoker for 2 hours or until you get a nice mahogany color, then remove and place in a pan. 4: Add beef broth to the pan and cover with foil. Place the pan back in the smoker. 5: After 2 hours, check for tenderness with a fork. It is ready when the meat pulls apart with ease. 6: Let the meat cool down before shredding. 7: Slice 1 onion and place it in a bowl. Add 4 tablespoons of apple cider vinegar and the juice of 3 limes. Add 1 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 1 teaspoon of salt, pepper, and a pinch of oregano. Mix and set aside. 9: In a salad bowl, combine all ingredients: 1 diced tomato, ¼ bunch of chopped cilantro. Mix and add salt if necessary. 10: This dish is served cold on a tostada, topped with Cotija cheese and your favorite hot sauce. We used Tapatio. 11: Enjoy.View original recipe