Name: Shredded Beef Tostadas with Chiles and Lime
Cook time: 50 minutes
Total time: 4 hours
Yield: Serves 8
Ingredients: 6 tablespoons kosher salt, plus more to taste; 1 (2-pound) beef chuck roast; 1 medium white onion, peeled, quartered; 5 garlic cloves, peeled; 1 tablespoon black peppercorns; 1 tablespoon cumin seeds; 1/2 teaspoon whole cloves; 1 medium white onion, diced, briefly rinsed in a colander, patted dry; 1/2 cup fresh lime juice; 1/2 cup pineapple juice; 1 teaspoon dried oregano, crushed; Kosher salt; 8 large radishes, cut into thin matchsticks; 6 serrano chiles (or 3–4 jalapeños), stemmed, seeded, deveined; 1/2 cup coarsely chopped fresh cilantro; 1/4 cup coarsely chopped fresh chives; 16 small corn tortillas or store-bought crispy tostada shells; Vegetable oil (for frying; if needed); Kosher salt (if needed); 1 1/2 cups Creamy Black Bean Spread; Shredded iceberg lettuce, Quick Pickled Onions , thinly sliced radishes, sliced avocado, crema (Mexican salted cream) or sour cream, queso fresco, red chile or tomato salsa (for serving); A candy or deep-fry thermometer

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Photo by David A. Land, food styling by Carrie Purcell, prop styling by Alyssa Pagano

In Mexico, salpicón is a kind of shredded meat or fish salad, usually made with beef, and commonly served on tostadas. This version gets a fresh crunch from radishes and sweet acidic kick from a combination of lime and pineapple juices.

Recipe information

Total Time
4 hours
Yield
Serves 8

Ingredients

For the beef:

6 tablespoons kosher salt, plus more to taste

1 (2-pound) beef chuck roast

1 medium white onion, peeled, quartered

5 garlic cloves, peeled

1 tablespoon black peppercorns

1 tablespoon cumin seeds

1/2 teaspoon whole cloves

For the beef salad:

1 medium white onion, diced, briefly rinsed in a colander, patted dry

1/2 cup fresh lime juice

1/2 cup pineapple juice

1 teaspoon dried oregano, crushed

Kosher salt

8 large radishes, cut into thin matchsticks

6 serrano chiles (or 3–4 jalapeños), stemmed, seeded, deveined

1/2 cup coarsely chopped fresh cilantro

1/4 cup coarsely chopped fresh chives

For the tostadas:

16 small corn tortillas or store-bought crispy tostada shells

Vegetable oil (for frying; if needed)

Kosher salt (if needed)

1 1/2 cups Creamy Black Bean Spread

Shredded iceberg lettuce, Quick Pickled Onions , thinly sliced radishes, sliced avocado, crema (Mexican salted cream) or sour cream, queso fresco, red chile or tomato salsa (for serving)

Special Equipment

A candy or deep-fry thermometer

Preparation

Cook the beef:
Step 1
Fill a large pot with 12 cups water; stir in 6 Tbsp. salt. Add beef, onion, garlic, peppercorns, cumin, and cloves. Bring to a simmer and cook, partially covered, until beef shreds easily with a fork, 1 1/2–2 hours. Drain, then transfer to a large bowl and let cool. Using 2 forks or your fingers, coarsely shred beef. Season with salt.
Finish the beef salad:
Step 2
Add onion, lime juice, pineapple juice, and oregano to beef mixture and mix well. Season with salt. Let sit at least 1 hour at room temperature or chill up to 1 day. Stir in radishes, chiles, cilantro, and chives just before using.
Assemble the tostadas:
Step 3
If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
Step 4
Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup beef salad, then lettuce, Quick Pickled Onions, radishes, avocado, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.
Do Ahead
Step 5
Beef salad can be chilled for up to 1 day. Bring to room temperature and stir in radishes, chiles, cilantro, and chives just before using.

Recipe notes

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Recipe information

Ingredients

For the beef:

For the beef salad:

For the tostadas:

Special Equipment

Preparation

Cook the beef:

Step 1

Finish the beef salad:

Step 2

Assemble the tostadas:

Step 3

Step 4

Do Ahead

Step 5

Recipe notes

See Related Recipes and Cooking Tips

7 Tropical Recipes for the Weekend

Go Crazy for the Tortilla This Week

Every Recipe You Need to Throw the Ultimate Tostada Party