Look for the seal.

Salpicon Tostadas



– 3 tablespoons cooking oil – 3 pounds skirt or flank steak, chopped in large 3-inch pieces – 6 cups beef stock – 3 tablespoons orange juice – 2 tablespoons lime juice – 2 tablespoons olive oil – 1 teaspoon salt – 1/2 teaspoon black pepper – 3 Roma tomatoes, seeds removed and chopped – 3/4 cup red onion, thinly sliced – 1 cup chopped cilantro – 8 mint sprigs, finely chopped – 4 cups shredded iceberg lettuce – 2 serrano chiles, sliced – 1 1/2 cups cubed Real California Oaxaca cheese – 12 Corn tostadas for serving – Avocado slices for serving – Crumbled Real California Cotija cheese for serving :Cotija, Oaxaca, Tostadas, Beef, Salpicon, Flank Steak, Skirt Steak, Hispanic Dairy
Find real california milk products near you
Find & Buy


Preparation time: 15 minutes

Cooking time: 3 hours

Refrigeration time: 1 hour

Heat oil in a 3-quart Dutch oven over medium heat. Add beef and turn pieces with tongs, browning on all sides. Add broth, reduce heat to medium low, cover and cook for 2 ½ to 3 hours, or until beef is tender. Remove from heat. Remove from Dutch oven, let cool, trim off any fat and shred finely with two forks or your fingers.

Stir together orange juice, lime juice, olive oil, salt and pepper in a small bowl. Set aside.

Combine tomatoes, onion, cilantro, mint, lettuce, serrano chile and cheese in a large salad bowl. Add shredded beef and juice dressing. Toss lightly with a fork to combine all ingredients.

Refrigerate for 1 hour.

Serve on tostadas, top with avocado slices and a sprinkle of Cotija cheese.

Serves 6-8

Recipe and image created by Ericka Sanchez/@nibblesnfeasts for the CMAB