Grill up this Salpicón recipe by chef Richard Sandoval from LODO’s modern Mexican restaurant Tamayo. Enjoy crispy tortillas piled high with hearty shredded beef, sharp dressing, and fresh salad. If you’re still looking for lunch or dinner ideas for Father’s Day this weekend, this could be just the dish for you!
Grilled Tostada with Beef Salpicón
1/4 c. distilled white vinegar
3 Tbsp. fresh lime juice
3 Tbsp. minced red onion
2 tsp. dried Mexican oregano, crumbled
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 c. olive oil
Whisk the vinegar, lime juice, onion, oregano, salt, and pepper together in a medium bowl. Gradually whisk in the oil.
6 corn tortillas
Canola oil, for brushing
Prepare an outdoor grill for direct cooking over medium-high heat. For a charcoal grill, let the coals burn until they are covered with white ash and you can hold your hand about 1 in. above the cooking grate for about 3 seconds. For a gas grill, preheat it on high, then adjust the heat to 450ºF. Or preheat a stovetop grill pan over medium-high heat. Lightly brush the tortillas on both sides with oil. Place them on the grill and cook, with the lid closed as much as possible, turning them occasionally, until they are crisp and lightly charred, about 2 minutes. Remove them from the grill.
1/2 head iceberg lettuce, cored and shredded
1/2 seedless (English) cucumber, cut into 1/2 in. dice
2 plum tomatoes, seeded and cut into 1/2 in. dice
4 radishes, cut into 1/4 in. dice
1/2 c. drained nonpareil capers
1/4 c. coarsely chopped fresh cilantro
2 ripe Hass avocados, thinly sliced
3 c. Shredded Beef Filling with Tomatoes and Chilies (see below), at room temperature
Toss the lettuce, cucumber, tomatoes, radishes, capers, and cilantro with the dressing in a large bowl.
Shredded Beef Filling with Tomatoes & Chillies
Yields about 4 cups (910 g)
2 Tbsp. canola oil, plus more as needed
One 2½ lbs. beef brisket, fat trimmed to 1⁄8 in.
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
4 jalapeños, seeded and coarsely chopped
4 garlic cloves, minced
One 28 oz. can fire-roasted tomatoes
2 tsp. dried Mexican oregano
¼ c. finely chopped fresh cilantro
2 Tbsp. fresh lime juice
1 tsp. mesquite-flavored liquid smoke (optional)
Position a rack in the bottom third of the oven and preheat it to 350ºF. Heat the oil in a Dutch oven over medium-high heat. Season the brisket all over with 1 tsp. salt and ½ tsp. pepper. Place it in the Dutch oven, fat-side down, and cook it, turning after 5 minutes, until it is nicely browned, 10 to 12 minutes. Transfer the brisket to a plate. If needed, add another 1 Tbsp. oil to the Dutch oven. Add the onion, jalapeños, and garlic and reduce the heat to medium. Cook, stirring them occasionally, until the onion is softened, about 3 minutes. Stir in the tomatoes and their juices with the oregano and bring them to a boil. Return the brisket to the Dutch oven and add enough hot water to come about three-quarters up the side of the meat. Bring it to a boil over high heat. Cover the Dutch oven and transfer it to the oven. Bake until the brisket is fork-tender, about 2½ hours. Transfer the brisket to a carving board, tent it with aluminum foil, and let it stand for 10 minutes. Set the cooking liquid aside. Using a sharp knife and your fingers, shred the brisket with the grain. Roughly cut the shredded beef across the grain into bite-size pieces. Transfer it to a bowl. Skim off the fat on the surface of the cooking liquid. Stir in about one-third of the cooking liquid to lightly moisten the shredded beef. Add the cilantro, lime juice, and liquid smoke, if using, and mix it again. Season the beef to taste with salt and pepper. (The beef can be cooled, covered, and refrigerated for up to 2 days or frozen for up to 2 months. Reheat it before using.)
Finish and Plate
Place a tortilla on each of six dinner plates. Divide the lettuce mixture among them, topped by the beef. Top them with the sliced avocado and serve immediately.