Photograph of the finished Tostadas de salpicón

Mexico · Bánh ngô giòn gỏi bắp bò xé

Tostadas de salpicón

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 3.1 lb
  • Photograph of Tortilla Tortilla 20 leaves
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 1.6
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Lime Lime 8
  • Photograph of Avocado Avocado 2
  • Photograph of Oil Oil 3 ⅓ cups
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 8.5 oz
  • Photograph of Herbs Herbs 3.5 oz

Method

  1. 1 Boil the beef shank with onions for 90 minutes, then let it cool in the broth.
  2. 2 Tear the beef into strips along the grain instead of slicing it; the strips will absorb the dressing better.
  3. 3 Mix the shredded beef with chopped tomatoes, onions, and jalapeño peppers.
  4. 4 Pour in the lemon juice, mix, and let it sit for 20 minutes to absorb the flavor.
  5. 5 Fry whole corn tortilla leaves for 90 seconds until flat and crispy.
  6. 6 Arrange the salad on the bread roll right before serving, then add avocado, cheese, and herbs.

With an appliance

  • Pressure cooker 1 hr

    Replace step 1: high-pressure boiling for 30 minutes, then release the pressure naturally and let it cool in water.

Start cooking