Salpicon de res
Based on 0 ratings
"This recipe is great for the summer months. "
Difficulty
Easy 👌30
min.
Preparation
360
min.
Baking
120
min.
Resting
Ingredients
Servings2
200 g
beef brisket
ÂĽ
onion
1
bay leaves
200 g
potatoes
100 g
tomatoes
ÂĽ
lettuce
1
avocados
Âľ tbsp
vinegar
Âľ tbsp
olive oil
â…ś tbsp
dried oregano
salt
pepper
Utensils
slow cooker
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!
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