Tostadas de Salpicon (shredded beef tostadas)
serves
10
“Salpicón always reminds me of my mother. Every time she said ‘Tomorrow we are having salpicón’, I remember getting all excited because I knew that I was going to help her shred the meat, and the best part was eating it while I was doing it!” – Daniella Guevara Munoz.
Ingredients (7)
- 300g cooked beef flank, shredded (see note)
- 1/4 cup (60ml) extra virgin olive oil
- 1/3 cup (80ml) white wine vinegar
- 1 tomato, finely chopped
- 3 radishes, very thinly sliced (we used a mandoline)
- 1/3 cup firmly packed roughly chopped coriander leaves
- Chopped avocado, corn chips, crumbled queso fresco (from specialty grocers, substitute Greek-style feta) and pickled jalapenos, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Place beef in a large bowl with the oil and vinegar. Season with salt flakes and freshly ground black pepper and mix well. Leave to stand for 10 minutes. Add tomato, radish and coriander.
-
2.Gently toss to combine. Chill for at least 20 minutes, stirring occasionally. Check seasoning. To assemble, place some avocado on a corn chip and top with shredded beef mixture. Sprinkle with cheese and serve with jalapenos.
Recipe Notes
You’ll need a 500g raw flank steak. Heat a little oil in an ovenproof dish with lid over medium-high heat and brown steak for 3 minutes, turning occasionally, so all sides are evenly browned. Add 1 cup (250ml) chicken stock to pan and, once boiling, remove pan from heat, season well and cover. Bake in a preheated 180°C/160°C fan-forced oven for 3 hours or until very tender. Drain meat before shredding.
These are traditionally served on tostadas, but we’ve used corn chips here to make them easier to handle and eat.
Reviews
Join the conversation
Log in Register