If you’re someone who thinks they don’t like leftovers, think again! This delicious recipe for Mexican Salpicón de Res turns leftover brisket into an addictively spicy shredded cold beef salad. All you need are a handful of pantry ingredients and some tostada shells to turn last night’s meal into a completely new dish!
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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
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