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Beef Salpicon Tostadas

  • 1½ pounds beef sirloin flap, skirt steak, or flank steak

  • 1 garlic clove 

  • ½ cup white onion, small diced

  • 1-2 tablespoons vegetable oil

  • 1 bay leaf

  • 1 teaspoon salt

  • 2 tablespoons red wine vinegar

  • 4 tablespoons lime juice

  • 1-2 tablespoons chipotle pure, depending on how spicy you like it

  • ⅓ cup olive oil

  • 2 teaspoons Mexican oregano

  • ½ red onion, thinly sliced

  • Salt and pepper

  • 6 corn tortillas, store-bought for tostadas

  • 1 avocado

Roasted Pumpkin seed Salsa

  • 3 roma tomatoes

  • 3 garlic cloves

  • 1/2 habanero, or less if you want it less spicy

  • ½ cup raw,hulled pumpkin seeds

  • ¼  cup lime juice

  • ½ cup orange juice

  • Salt, to taste

Beef Salpicon Tostadas

Makes 4-6 servings

Trim and remove excess fat from the beef, cut into 5-6 even pieces. Season with salt and pepper on both sides.

 

In a medium-size heavy pot or dutch oven, heat the oil over medium-high heat and sear the beef in batches until golden brown. Cover the meat with an inch of water, add the onion, garlic, bay leaf, and salt. Cover with a tight-fitting lid. Bring to a boil and turn the heat down to low and simmer for an hour and 20 minutes to an hour and forty minutes, until the meat is fork-tender.

While the meat is cooking, make a vinaigrette in a medium mixing bowl adding the lime juice, vinegar, oregano, and chipotle puree. Whisk in the olive oil and add the red onion and season with salt and pepper. Set aside.

Remove the meat from the pot and set it in a bowl with a little of the cooking stock to cool down quickly.

When the meat is cool to the touch, shred it with two forks and add just a little bit of the cooking stock to keep moist. Toss it into the vinaigrette and serve with avocado slices and tostadas.

Roasted Pumpkin seed Salsa

"Sikil P’ak"

Makes 1.5 cup

 

On an iron skillet or comal, char the tomatoes and garlic until soft and chard on all sides, 2 to 4 minutes on each side.In a dry small saute pan over medium-high heat, toast the pumpkin seeds until golden brown. Remove from the pan and set aside. 

Place all of your ingredients but the pumpkin seeds in a small saucepan and bring to a boil, season with salt, remove from heat, and let them cool down, place in the food processor or blender and blend adding the toasted pumpkin seed a little at a time, blend until you have a smooth thick salsa. Check the seasoning.

 

Use immediately or cool down and refrigerate in a sealed container it keeps for 4 to 5 days.

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