This shredded beef salad is perfect for a crowd or for a leftover-friendly family. It actually tastes better a day or two after you make it, when the flavors have had more time to combine. Although capers aren’t traditionally found in salpicón, I think they make perfect sense in this summer dish, adding just a touch of salt.
Recipe information
Yield
serves 12
Ingredients
Preparation
Step 1
Put the brisket in a large pot and add enough water to cover the meat by 1 inch. Add the onion pieces and 1/4 cup salt. Bring to a boil. Then reduce the heat to medium and simmer, partially covered, for 2 1/2 hours, or until the brisket is very tender. (Add more water if needed to keep the meat covered.) Remove the pot from the heat and let the brisket cool to room temperature in the cooking liquid. Then drain the brisket, discard the water, and cover tightly with plastic wrap. Refrigerate the brisket. (Brisket can be made 1 day ahead.)
Step 2
Meanwhile, prepare the vinaigrette by whisking the olive oil, vinegar, lime juice, red onion, and oregano in a medium bowl. Season the vinaigrette with salt and pepper.
Step 3
Shred the cooled brisket into a large bowl. Add the tomato, cucumber, capers, cilantro, and radishes, and toss to combine. Add the vinaigrette and toss to coat. Season the salpicó n with additional salt and pepper if needed. Spoon enough salpicón on a tostada to cover and then garnish with avocado slices. Serve with hot sauce.
