← Nouns Cooking · Mexican

Ingredients

• 700 g beef flank or brisket
• ½ Onion
• 2 cloves Garlic
• 1 Bay leaves
• 2 tsp Salt
• 2 Tomato, diced
• 1 Red onion, thinly sliced
• ½ romaine lettuce, shredded
• 3 tbsp pickled jalapeño slices, plus a splash of their brine
• 1 Avocado, diced
• 1 handful Coriander (cilantro), chopped
• 4 tbsp Olive oil
• 3 Lime, juiced
• 1 tsp dried Mexican oregano
• ½ tsp Black pepper
• 8 tostadas, to serve

Method

1. Put the beef in a pot with the onion, garlic, bay leaf and salt and cover with water. Simmer gently, covered, for 1 hour 45 min–2 hours, until it falls apart.
2. Let the beef cool in the broth for a little while, then lift it out and pull it into fine shreds.
3. Whisk the olive oil, lime juice, oregano, pepper, a splash of jalapeño brine and a pinch of salt.
4. Toss the beef with the tomato, red onion, jalapeños and half the dressing. Taste and add salt.
5. Just before serving, fold in the lettuce, avocado and coriander with the rest of the dressing. Pile onto tostadas or serve with warm tortillas.

Tips

• The beef can be cooked and shredded up to 3 days ahead; keep the broth for soup.
• Add the lettuce at the last minute so it stays crisp.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal Maricruz Avalos Mexico in My Kitchen