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.
Boil the potatoes and slice them into small cubes.
Allow both the potatoes and brisket to cool down to room temperature. When meat is cool enough shred it.
Dice the tomatoes and the avocadoes in small cubes.
Cut the rest of the onion in julienne strips.
Finely shred the lettuce.
To prepare your vinaigrette whisk the olive oil and the vinegar along with the oregano.
Mix the meat, lettuce, onion, potatoes, avocado, and tomatoes in a large bowl. Add the vinaigrette and season with salt and pepper.
Serve with tostadas and a home made salsa. Enjoy!