Salpicon de res

Step 1/9

• 200 g beef brisket
• ¼ onion
• 1 bay leaves

• slow cooker

Salt the brisket. Cook the brisket in a slow cooker along 1/2 onion and the bay leaves for at least 4 hours on high.

Step 2/9

• 200 g potatoes

Boil the potatoes and slice them into small cubes.

Step 3/9

Allow both the potatoes and brisket to cool down to room temperature. When meat is cool enough shred it.

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• 100 g tomatoes
• 1 avocados

Dice the tomatoes and the avocadoes in small cubes.

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Cut the rest of the onion in julienne strips.

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• ¼ lettuce

Finely shred the lettuce.

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• ¾ tbsp vinegar
• ¾ tbsp olive oil
• ⅜ tbsp dried oregano

To prepare your vinaigrette whisk the olive oil and the vinegar along with the oregano.

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Mix the meat, lettuce, onion, potatoes, avocado, and tomatoes in a large bowl. Add the vinaigrette and season with salt and pepper.

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Serve with tostadas and a home made salsa. Enjoy!