The best Salpicón De Res Recipe EVER! #BestWeeknightRecipeEver #SalpiconDeRes #MexicanFood

Place tri-tip beef, salt, and onion in the crock-pot with enough water to cover, and cook overnight.

The next day, transfer the cooked tri-tip to a bowl to cool and shred it.

Make the dressing by combining 1 cup of white vinegar, 1 cup of olive oil, juice from 4 limes, black pepper, and oregano in a bowl.

Chop the rinsed and dried cilantro, and set aside.

Quarter and thinly slice the red onion.

Peel and dice the carrots.

Dice the Serrano peppers, separating some for the kids who don't like heat.

Prepare the lettuce by removing the top layer and separating the strips into a bowl.

Cube the queso fresco and set aside.

Quarter the Roma tomatoes and set aside.

Add the dressing to the shredded tri-tip, mixing until just saturated, not floating in juice.

Add all the chopped vegetables and queso fresco to the tri-tip mixture and toss gently without squishing the cheese or avocado.

Prepare tostadas by spreading sour cream on the bottom, adding the mixture on top, and finishing with lettuce and cheese.

Equipment Needed

Dietary

Allergens