This traditional Mexican Salpicon recipe is a delicious twist on taco night, and a way to spice up your beef brisket! This recipe makes the best Smoked Shredded Beef Tostadas!
Salpicon (Shredded Beef Tostadas)
Apply cooking oil on both sides of brisket and season with your favorite steak seasoning.
Add Cookinpellets 100% Hickory Pellets to your smoker and set temperature to 275 degrees Farenheit.
Place brisket in smoker, and smoke for about 2 hours or until you get a nice mahogany color. Then remove from smoker and place in a pan.
Add a bit of beef broth and cover tightly with foil. Place pan back in smoker.
After 2 hours, check with a fork for tenderness. If the meat pulls apart with ease, it is done!
Once done, remove from pellet grill and allow meat to cool. Once cooled enough to handle, shred smoked beef and set aside.
While meat is cooling, slice one red onion and place it in a bowl. Add 4 tablespoons of apple cider vinegar and the juice of 3 limes. Add one teaspoon of salt, pepper, and a pinch of oregano. Mix and set aside.
In a salad bowl, combine the shredded beef with the sliced marinated onion from the previous step. Add the diced tomato and 1/4 bunch of chopped cilantro. Mix all together and add salt to taste if necessary.
This dish is served cold in a tostada. Place beef vegetable mixture on a tostada, then top with Cojita cheese and your favorite hot sauce. We use Tapatio.