Salpicon de Res~ Shredded Beef Brisket Salad
A delicious option for brisket! A tasty chilled salad perfect for tostadas!
Servings 4 Servings
Ingredients
Ingredients
- 2 cups finely shredded brisket see recipe link above
- 2 roma tomatoes seeded and sliced into strips
- 1/2 small white onion sliced thin
- 1/2 cup nopalitos chopped small
- 4 radishes sliced
- 2 chipotles in adobo minced
- 2 full tablespoons cilantro chopped
- Juice of 1 large lime
- 2 tablespoons white vinegar
- 5 tablespoons olive oil
- Salt and fresh cracked pepper to taste
- 1 large avocado sliced
- 3 to 4 cups of torn or chopped lettuce
- Crumbled queso fresco optional
Instructions
Directions
- In a bowl, combine all of the ingredients, minus the avocado, lettuce and queso(if using). Toss well to combine. Adjust the seasonings, lime and vinegar to taste. Cover tightly and let chill for at least one hour.
- When ready to serve, stir well and garnish with sliced avocado and queso. Serve on corn tostadas with a layer of fresh lettuce, then salpicon garnished with avocado.
- Let chilled salad come to room temperature for at least 20 minutes before serving.
Notes
This recipe can be prepared with previously cooked shredded chicken, pork and even flaked white fish. For a quicker cooked brisket, season and sear then transfer to the pressure cooker. Once it comes under high pressure, reduce heat and set timer for 45 minutes. When safe to open, remove brisket and shred while it's still warm.