Tostadas de Salpicón
Serves 630 mins prep120 mins cook
Your new favorite summer bite! Fresh, tangy, and full of flavor — served on that perfect crunch from La Peñita Corn Tostadas.
0 servings
What you need
Instructions
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.View original recipe