Tostadas de Salpicon (Pulled Beef Tostadas)
Tostadas de Salpicón are a vibrant celebration of texture, freshness, and depth—each crisp tortilla layered with tender shredded beef, bright citrus-pickled onions, and a medley of raw vegetables.
Rooted in traditional Mexican cuisine, this dish transforms humble ingredients into a bold, refreshing experience. It’s not just a meal—it’s a balance of hot and cold, crunchy and juicy, savory and zesty.
Whether enjoyed at a family gathering or as a light yet satisfying summer dish, Salpicón tostadas bring comfort and energy with every bite.
Why People Will Love Tostadas de Salpicón (Pulled Beef Tostadas):
Textural contrast that excites the senses: The crispy tostada base paired with juicy shredded beef and crunchy vegetables delivers an irresistible mouthfeel in every bite.
Layers of bright and bold flavor: From citrusy pickled onions to savory beef simmered in aromatics, each layer offers complexity and balance—zesty, savory, herbal, and fresh.
A visually vibrant, refreshing dish: The colorful medley of tomatoes, radishes, lettuce, cilantro, and avocado not only makes this dish beautiful but also light and invigorating.
A celebration of authentic tradition: Deeply rooted in Mexican home cooking, this recipe brings the warmth and soul of family kitchens and street vendors to your table.
Perfect for gatherings or weeknight meals: Easy to assemble, fun to eat, and endlessly customizable, these tostadas are ideal for casual parties or a flavorful dinner at home.
Key Ingredients:
Beef brisket – The heart of the dish, brisket is slow-simmered with aromatics until tender enough to shred, delivering rich, savory depth and satisfying protein.
Garlic, onion, bay leaves, and peppercorns – These classic aromatics infuse the meat with earthy warmth and subtle layers of flavor throughout the cooking process.
Red onions and jalapeño – Pickled in lime and vinegar, they bring brightness, crunch, and just the right amount of tangy heat to balance the richness of the beef.
Tomatoes, radishes, lettuce, and cilantro – Fresh, vibrant, and cooling, this raw salad adds crisp texture and herbaceous lift to every bite.
Corn tortillas – Fried to golden perfection, they become sturdy, crackling foundations that carry the vibrant toppings with satisfying crunch.
Avocado and olive oil – Creamy, nourishing, and rich, they provide smooth contrast to the tangy and crisp components, rounding out the dish beautifully.
Expert Tips:
Simmer, don’t boil the beef: Keep the heat low and steady while cooking the brisket. A gentle simmer allows the collagen in the meat to break down slowly, resulting in a more tender, flavorful shred. Boiling can toughen the fibers and cloud the broth.
Let the beef rest in its broth: After cooking, allow the brisket to cool down in its cooking liquid. This not only locks in moisture but also deepens the beef’s flavor as it reabsorbs the aromatic stock.
Use a wire rack after frying tortillas: Drain fried tortillas on a wire rack instead of paper towels. This prevents steam from softening the underside, helping them stay crisp for longer.
Pickle in advance: For a more vibrant, balanced topping, prepare the pickled onions and jalapeños at least an hour ahead. Letting them sit longer allows the acidity to mellow and the flavors to harmonize beautifully.
Toss salad and beef just before serving: To maintain a fresh crunch and prevent sogginess, mix the shredded beef with the vegetable salad and pickled onions shortly before topping the tostadas.
Layer for texture: Start with a thin swipe of avocado on the tostada (optional) to help hold the filling, then layer the beef-salad mixture generously. Finish with toppings that contrast in texture—like crumbled cheese, lime zest, or extra herbs—for a balanced bite.
Tostadas de Salpicon (Pulled Beef Tostadas)
Ingredients
1 kg (2.2 lbs) beef brisket
6 cloves garlic, divided (4 crushed for cooking, 2 grated for pickling)
½ medium white onion
10 whole black peppercorns
3 bay leaves
2½ tablespoons kosher salt
12 corn tortillas
Neutral oil, for frying (vegetable or canola oil recommended)
2 medium red onions, thinly sliced
1 fresh jalapeño, thinly sliced
1 teaspoon dried oregano
Juice of 2 limes, freshly squeezed
1 tablespoon white vinegar
2 ripe tomatoes, diced
6 radishes, finely diced
1 small head of romaine or cos lettuce, thinly sliced
1 small bunch of fresh cilantro (coriander), chopped
1 ripe avocado, sliced for garnish
3 tablespoons extra virgin olive oil
Freshly ground black pepper, to taste
Instructions
Cook the Beef:
In a large stockpot, combine the brisket with 4 crushed garlic cloves, half a white onion, peppercorns, bay leaves, and salt. Add enough water to fully submerge the meat. Bring to a gentle simmer and cook for about 2.5 hours, or until the beef is tender and easily pulled apart. Turn off the heat and allow the beef to rest in the broth for 45–60 minutes until cool enough to handle.
Fry the Tostadas:
While the beef cools, heat oil in a pan to 170°C (340°F). Fry each corn tortilla for 3–4 minutes per side, or until golden brown and crisp. Drain on a wire rack or paper towels.
Pickle the Onions:
In a bowl, mix the sliced red onions, sliced jalapeño, juice of 2 limes, oregano, 2 grated garlic cloves, and white vinegar. Stir well and let sit for at least 20 minutes to pickle.
Prepare the Salad:
In a separate bowl, combine the diced tomatoes, diced radishes, sliced lettuce, and chopped coriander. Set aside for later use.
Shred and Season the Beef:
Remove the brisket from the cooking liquid (you can strain and save this broth for soups). Shred the beef into bite-sized pieces. In a large bowl, toss the shredded beef with the prepared salad and 3 tablespoons of olive oil, plus salt and pepper to taste. Add the pickled onions and mix thoroughly.
Assemble the Tostadas:
Top each crispy tostada shell with a generous spoonful of the beef-salad mixture. Garnish with sliced avocado and extra herbs or lime juice if desired. Serve immediately for the best crunch and flavor.
Important Notes When Making Tostadas de Salpicón (Pulled Beef Tostadas):
Choose the right cut of beef: Brisket is ideal because of its connective tissue, which breaks down into rich, tender shreds when simmered slowly. If unavailable, chuck roast is a reliable substitute—but avoid lean cuts, which can turn dry and stringy.
Respect the simmer time: The 2.5-hour cook time is not just about doneness—it’s about coaxing maximum flavor from the aromatics and allowing the beef to develop complexity. Rushing this step results in bland, chewy meat.
Don’t discard the cooking broth: This flavorful liquid is essentially a rich homemade beef stock. Strain and refrigerate or freeze it for soups, stews, or even rice dishes—it’s a byproduct too valuable to waste.
Texture balance is key: This recipe relies on contrast. Crisp tostada base, juicy shredded meat, crunchy vegetables, creamy avocado—every element adds a layer of interest. Avoid over-mixing or letting the salad sit too long before assembly to preserve those textures.
Acidity and brightness matter: The lime juice and vinegar in the pickled onions aren’t just for tang—they cut through the richness of the beef and olive oil. Don’t skip or reduce them, or the dish will feel heavy and flat.
Assemble just before serving: The tostadas will soften quickly under moist toppings. Assemble them right before eating to keep the shells crisp and the presentation fresh.
How To Enjoy Tostadas de Salpicón After Cooking
Serve Immediately After Assembling
These tostadas are all about crunch versus juiciness. Assemble them only when ready to eat—topping the crispy tortilla too early will lead to sogginess. Line up the tostadas, pile on the beef mixture, and serve within minutes.
Offer a Variety of Toppings
Let guests customize. Arrange garnishes like lime wedges, extra pickled onions, jalapeños, crumbled queso fresco or cotija, and hot sauce on the table. This not only enhances flavor but makes the meal interactive and festive.
Eat with Hands, Not Forks
Tostadas are meant to be eaten by hand—lift gently from the edges and bite straight in. If toppings are loaded high, eat over a plate or napkin to catch the falling goodness.
Pair with Refreshing Sides
Cool the palate with simple sides like a cucumber-lime salad, a glass of agua fresca, or even cold Mexican beer. The acidity and chill balance the richness of the beef and the olive oil in the dish.
Make It a Meal or a Party Platter
Serve 2–3 tostadas per person for a satisfying meal. For gatherings, arrange them on a large platter and cut some in halves or quarters for easy sharing.
Enjoy Warm or Room Temp
While best served warm, these tostadas still shine at room temperature thanks to the brightness of the pickled vegetables and the freshness of the salad. Great for picnics or buffet-style meals.
Nutrition Information:
Per tostada for Tostadas de Salpicón (Pulled Beef Tostadas), assuming 12 servings and standard ingredient portions:
Calories: 210 kcal | Total Fat: 11.5 g
Saturated Fat: 2.6 g | Monounsaturated Fat: 5.4 g | Polyunsaturated Fat: 1.7 g
Cholesterol: 30 mg | Sodium: 310–380 mg (depending on added salt)
Total Carbohydrates: 16 g | Dietary Fiber: 2.4 g | Sugars: 2.1 g
Protein: 12 g
Frequently Asked Questions:
Can I make the beef ahead of time?
Yes. You can cook and shred the beef up to 2 days in advance. Store it in an airtight container in the refrigerator, and gently reheat before tossing with the salad ingredients.
How do I keep the tostadas crispy after frying?
Drain them well. After frying, place the tortillas on a wire rack (not paper towels) to allow excess oil to drip off. Avoid stacking them while hot, and store uncovered if prepping slightly ahead. Assemble toppings just before serving.
What are the best substitutes for beef brisket?
Chuck roast is a great alternative—it’s flavorful and shreds well after slow cooking. You can also use flank steak for a leaner version, but monitor cook time to avoid drying it out.
Can I make this recipe vegetarian or vegan?
Absolutely. Swap the beef for shredded jackfruit, lentils, or sautéed mushrooms. Use plant-based mayo or oil in the salad and vegan cheese or skip the cheese entirely.
What if I don’t want to fry the tortillas?
Bake or air-fry them. Brush each tortilla lightly with oil and bake at 400°F (200°C) for 8–10 minutes per side until crisp, or air-fry at 375°F for 5–7 minutes. This method cuts down on oil without sacrificing crunch.
How do I know when the beef is tender enough to shred?
The brisket should pull apart easily with a fork but still retain structure. After 2.5 hours of simmering, test a piece by pressing it with tongs or a fork—if it falls apart with light pressure, it’s ready. Let it rest in the broth for added tenderness and moisture before shredding.
What’s the best way to shred the beef evenly?
Let the cooked beef cool for 30–45 minutes, then use two forks to pull it apart with the grain for long shreds. For finer texture, you can chop the shreds into bite-sized pieces. Avoid shredding while too hot—it can lose juiciness and be hard to handle.
How do I prevent my tostadas from becoming soggy?
Ensure that both the beef mixture and pickled onions are well-drained before topping the tortillas. Only assemble right before serving, and avoid piling too much of the moist salad onto each shell. For extra insurance, a thin layer of mashed avocado can act as a moisture barrier.
Can I scale this recipe for a large crowd?
Yes—this recipe scales well. Double the beef, salad, and pickling ingredients, but fry the tostadas fresh in batches to maintain crispness. You can also lay out all toppings buffet-style so guests assemble their own.
How spicy is the final dish, and can I adjust it?
The jalapeño in the pickled onions adds a mild kick. For more heat, leave in the seeds or add chipotle powder to the beef mix. For a milder version, omit the jalapeño or use a splash of sweet vinegar like rice vinegar in the pickling liquid.