Shredded Beef Tostadas Salpicon Recipes

Steps:

• Combine chuck roast, broth, tomatoes, onion, bay leaves, serrano chiles, lime juice, vinegar, oregano, salt, and pepper in a large pot pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours.
• Remove roast from pot and shred meat with 2 forks.
• To assemble tostadas, spread a layer of refried beans on tortillas, layer shredded beef, lettuce, tomatoes, cheese, sour cream and salsa.

Steps:

• Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
• Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
• Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
• Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.
• Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.
• Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
• Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.
• To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.

Steps:

• Cook the beef:
• Fill a large pot with 12 cups water; stir in 6 Tbsp. salt. Add beef, onion, garlic, peppercorns, cumin, and cloves. Bring to a simmer and cook, partially covered, until beef shreds easily with a fork, 1 1/2-2 hours. Drain, then transfer to a large bowl and let cool. Using 2 forks or your fingers, coarsely shred beef. Season with salt.
• Finish the beef salad:
• Add onion, lime juice, pineapple juice, and oregano to beef mixture and mix well. Season with salt. Let sit at least 1 hour at room temperature or chill up to 1 day. Stir in radishes, chiles, cilantro, and chives just before using.
• Assemble the tostadas:
• If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
• Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup beef salad, then lettuce, Quick Pickled Onions, radishes, avocado, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.
• Do Ahead
• Beef salad can be chilled for up to 1 day. Bring to room temperature and stir in radishes, chiles, cilantro, and chives just before using.

Steps:

• Put the brisket in a large pot and fill with enough water to cover the meat by an inch. Add the onion quarters and 1/4 cup salt. Bring to a boil. Reduce the heat to medium and simmer partially covered until the brisket is very tender, 2 1/2 hours. Add more water if needed to keep the meat covered. Turn off the heat and let the brisket cool in the cooking liquid to room temperature. Drain the brisket, discard the water and cool completely.
• Meanwhile, prepare the vinaigrette by whisking the olive oil and vinegar in a medium bowl until well combined. Add the lime juice, red onion and oregano and whisk again. Season the vinaigrette with salt and pepper.
• Shred the brisket into a large bowl. Add the cucumbers, tomatoes, capers, cilantro and radishes and toss to combine. Add the vinaigrette and toss to coat. Season with additional salt and pepper if needed.
• To make the grilled tostadas: Heat a grill pan on the stovetop over medium-high heat. Place a corn tortilla onto the hot pan until the tortilla is crisp with a slight char. Cook for about 5 minutes each side. Scoop the shredded beef salad onto the grilled tostada and garnish with some avocado slices.

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the tomato paste and chili powder and cook, stirring, about 2 more minutes.
• Meanwhile, heat the refried beans in a small saucepan. Thin the sour cream with about 2 tablespoons water in a small bowl.
• Spread the beans on the tostadas, then top with the beef and cheese. Drizzle with the sour cream. Top with lettuce, hot sauce and/or cilantro.

Steps:

• Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
• Remove the roast from slow cooker, and shred using two forks. Discard fat.
• In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
• Cook 1 hour on Low. Allow to sit for 10 minutes before serving.