Tostadas de Salpicon

Name: Tostadas de Salpicon
Ingredients: as needed for the recipe Beef (top side or stewing beef); half full of a big Dutch oven Water; crushed, as needed Garlic; 1/2, skin on White onion; 10-12 Peppercorns; 3 Bay leaves; 2.5 to 3 tablespoons Salt; as needed for tostadas Corn tortillas; as needed, at 160-170°C Oil (for frying); as needed for pickling Red onions; 1, sliced fine Jalapeño; a couple of cloves Garlic (for pickling); as needed for pickling Oregano; as needed for pickling Salt (for pickling); as needed for pickling Lime juice; a little bit, as needed for pickling White vinegar; 2, diced Tomato; as needed, washed and diced Radishes; as needed Lettuce; as needed Cilantro (or Coriander); 3 tablespoons, for dressing Olive oil; to taste Salt and pepper; sliced, as needed Avocado

23 ingredients · from Andy Cooks

Ingredients

as needed for the recipe Beef (top side or stewing beef)
half full of a big Dutch oven Water
crushed, as needed Garlic
1/2, skin on White onion
10-12 Peppercorns
3 Bay leaves
2.5 to 3 tablespoons Salt
as needed for tostadas Corn tortillas
as needed, at 160-170°C Oil (for frying)
as needed for pickling Red onions
1, sliced fine Jalapeño
a couple of cloves Garlic (for pickling)
as needed for pickling Oregano
as needed for pickling Salt (for pickling)
as needed for pickling Lime juice
a little bit, as needed for pickling White vinegar
2, diced Tomato
as needed, washed and diced Radishes
as needed Lettuce
as needed Cilantro (or Coriander)
3 tablespoons, for dressing Olive oil
to taste Salt and pepper
sliced, as needed Avocado

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Method

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Watch the original: “Tostadas de Salpicon” by Andy Cooks. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.