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 notes

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