%2Fimages.kitchenstories.io%2FcommunityImages%2F2af904faadb1a0e6e4b8ceb72d6995b7_57e2fc44-d160-4f64-ba92-5cc8297cd783.jpg&w=1440&q=90)
Salpicon de res
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
slow cooker
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
Step 1/ 9
- 200 g beef brisket
- ÂĽ 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.
Step 4/ 9
- 100 g tomatoes
- 1 avocados
Dice the tomatoes and the avocadoes in small cubes.
Step 5/ 9
Cut the rest of the onion in julienne strips.
Step 6/ 9
- ÂĽ lettuce
Finely shred the lettuce.
Step 7/ 9
- Âľ tbsp vinegar
- Âľ tbsp olive oil
- â…ś tbsp dried oregano
To prepare your vinaigrette whisk the olive oil and the vinegar along with the oregano.
Step 8/ 9
Mix the meat, lettuce, onion, potatoes, avocado, and tomatoes in a large bowl. Add the vinaigrette and season with salt and pepper.
Step 9/ 9
Serve with tostadas and a home made salsa. Enjoy!
Enjoy your meal!
Tags
More delicious ideas for you
