Shredded Beef Tostadas with Chiles and Lime
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Nils Bernstein
In Mexico, salpicón is a kind of shredded meat or fish salad, usually made with beef, and commonly served on tostadas. This version gets a fresh crunch from radishes and sweet acidic kick from a combination of lime and pineapple
Ingredients
6 tablespoons kosher salt, plus more to taste
1 (2-pound) beef chuck roast
1 medium white onion, peeled, quartered
5 garlic cloves, peeled
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1/2 teaspoon whole cloves
Instructions
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.
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