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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a topping for tostadas in Mexico. You can use as many ingredients as you like, depending on what you have available. The only thing I would not omit are the spices, tomatoes, onions and garlic. The measurements for the spices are an average-you can add more or less according to taste. Ingredients:
1/2 kg flank steak |
1 red onion |
1 garlic clove |
1/2 cup cilantro |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 tablespoon oregano |
1/2 cup olive oil |
1 large lime, juice of |
1 habanero pepper, chopped very fine |
2 -3 leaves lettuce, chopped |
2 -3 roma tomatoes, diced |
1 nopal leaf, grilled (dice after grilling) |
1 large avocado (garnish) |
1/4 cup of queso cotija cheese, crumbled (garnish) |
refried beans |
salsa or green chili salsa |
Directions:
1. In a pressure cooker, cook meat in water seasoned with onion garlic and herbs (your choice) and salt and pepper until tender.
2. Remove meat from broth and let cool (I save the broth and use it for soup).
3. Once cool, shred the beef either in a food processor or by hand. You want very thin strands of beef.
4. Add all of the rest of the ingredients along with the olive oil and lime juice.
5. Chill in fridge or serve at room temperature on tostadas spread first with refried beans and then the Salpicon.
6. Garnish with avocado, Cotija Cheese and salsa of your choice.
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