Tostadas de salpicon (pulled beef tostadas)

Directions

1. Add the beef to a large pot of water along with half a white onion, 4 crushed garlic cloves, black peppercorns, bay leaves, and 2.5 tablespoons of salt. Bring to a light simmer and cook for 2.5 hours, or until the beef is tender enough to pull apart but not overcooked. Once cooked, turn off the heat and let the beef rest in the liquid until cool enough to handle, about 45 minutes to an hour.

2. Fry the corn tortillas in oil at 170°C (340°F) for 3-4 minutes on each side until golden brown and crisp. Remove and let them drain any excess oil on a wire rack.
3. To pickle the onions, in a bowl, combine sliced red onions, sliced jalapeño, juice of 2 limes, oregano, 2 cloves of grated garlic, and a tablespoon of white vinegar. Mix well and set aside.
4. To prepare the salad, combine diced tomatoes, diced radishes, sliced cos lettuce, and coriander in a bowl. Set aside.
5. Once the beef is cool enough to handle, remove it from the cooking liquid (which can be reserved for another recipe as a great beef stock alternative). Shred the beef into small pieces.
6. In a large bowl, toss the shredded beef with the salad ingredients and the pickled onions.
7. To assemble the tostadas, place some of the beef and salad mixture on top of each tostada and garnish with sliced avocado and any other desired toppings.