SALPICÓN DE RES

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TOTAL TIME: 8 HRS 10 MINS – 3 cups Shredded Brisket For the vinaigrette dressing: – 1/4 cup olive oil – 1/3 cup red wine vinegar – 3 limes, juiced – 1/4 red or green onion, minced – 1 chipotle chile in adobo sauce or 1 serrano, finely diced – 2 garlic cloves, minced – 1/2 teaspoon salt For the tostadas: – tostada shells – 2 cups chopped tomatoes – 2 avocados, peeled, pitted, and cubed – salsa of choice Ingredients

Step 1 – Refrigerate the brisket.

Step 3 – Spoon salpicón over tostadas and garnish with avocado.

READY!

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