Salpicon de res
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- 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.
- 200 g potatoes
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.
- 100 g tomatoes
- 1 avocados
Dice the tomatoes and the avocadoes in small cubes.
Cut the rest of the onion in julienne strips.
- ¼ lettuce
Finely shred the lettuce.
- 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.
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!
Enjoy your meal!