Salpicón de res

Method

1. 1 Boil the beef shank with onions and salt for 80 minutes, or until a toothpick inserted easily comes through.
2. 2 Let the meat cool in the boiling water for 20 minutes before shredding it; shredding it while hot will make the meat dry and tough.
3. 3 Tear the meat into shreds using two forks pulled against the grain.
4. 4 Mix the meat with chopped onions, seeded tomatoes, jalapeño, and cilantro.
5. 5 Whisk olive oil with vinegar, lemon juice, and crumbled oregano, then mix and refrigerate for 15 minutes.
6. 6 Arrange the sliced avocados on top just before serving to prevent them from becoming mushy and turning gray.

With an appliance

• Pressure cooker 55 min

  Replace step 1: high-pressure boil the beef shank for 35 minutes, then release the pressure naturally and let it cool in the boiling water.