Mexican Salpicon with Strawberries
Calories: 397kcal
Equipment
- Pressure cooker or large soup pot/Dutch oven
Ingredients
- 2 qts water
- 1 lb. beef brisket
- ½ medium white onion
- 4 bay leaves
- 3 dried allspice berries
- 3 heads of lettuce
- ¼ cup red onion sliced
- 1 avocado thinly sliced
- 8 strawberries thinly sliced
- 2 limes juiced
- 6 Tbsp olive oil
- 1 Tbsp dried oregano
- 1 serrano pepper thinly sliced
- ¼ tsp salt
- ¼ tsp ground black pepper
- 8 tostada shells
Instructions
- In a pressure cooker or large pot, add the water, beef brisket, onion, bay leaves and allspice. Cook for one hour at medium heat (cook 1.5 hours if using stovetop pot).
- Once the meat is finished cooking, let cool; shred the meat using two forks.
- In a bowl, mix the beef with the remaining ingredients, season with salt and pepper and serve with the corn tortillas.
Nutrition
Serving: 1 Tostada & 12oz Filling | Calories: 397kcal | Carbohydrates: 21g | Protein: 20g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 139mg | Fiber: 7g | Sugar: 4g | Vitamin C: 26mg