Mexican Salpicón de Res | Tender Beef Salad on Tortillas

Place the beef in a large pot, cover with lightly salted water, and bring to a boil. Cover and simmer gently over medium to low heat for about 90 minutes until the meat is wonderfully tender. Then remove, let cool slightly, and shred into fine strands using two forks.

Dice the tomatoes and avocado. Halve the red onion and slice into paper-thin strips. Cut the iceberg lettuce into thin strips and finely chop the fresh coriander.

In a bowl, whisk the extra virgin olive oil with the freshly squeezed juice of a lime, dried oregano, a pinch of fine salt, and ground black pepper to form an aromatic vinaigrette. Fold in the shredded beef along with the prepared vegetables and let marinate for 10 minutes.