Salpicon

• 2 pounds boneless beef brisket
• 1 large onion, quartered
• Salt
• 3/4 cup olive oil
• 6 tablespoons distilled white vinegar
• 1/4 cup fresh lime juice
• 1/4 cup minced red onion
• 2 tablespoons crumbled dried oregano
• Freshly ground black pepper
• 1 cup chopped seeded tomato
• 1 cup chopped seeded peeled cucumber
• 1/2 cup capers, drained
• 1/4 cup chopped fresh cilantro
• 4 radishes, finely chopped
• 24 tostadas (see Tips, page 23)
• 3 avocados, halved, pitted, peeled, and sliced
• Bottled hot sauce (such as Huichol)

1. Put the brisket in a large pot and add enough water to cover the meat by 1 inch.
2. Add the onion pieces and 1/4 cup salt.
3. Bring to a boil.
4. Then reduce the heat to medium and simmer, partially covered, for 2 1/2 hours, or until the brisket is very tender.
5. (Add more water if needed to keep the meat covered.)
6. Remove the pot from the heat and let the brisket cool to room temperature in the cooking liquid.
7. Then drain the brisket, discard the water, and cover tightly with plastic wrap.
8. Refrigerate the brisket.
9. (Brisket can be made 1 day ahead.)
10. Meanwhile, prepare the vinaigrette by whisking the olive oil, vinegar, lime juice, red onion, and oregano in a medium bowl.
11. Season the vinaigrette with salt and pepper.
12. Shred the cooled brisket into a large bowl.
13. Add the tomato, cucumber, capers, cilantro, and radishes, and toss to combine.
14. Add the vinaigrette and toss to coat.
15. Season the salpico n with additional salt and pepper if needed.
16. Spoon enough salpicon on a tostada to cover and then garnish with avocado slices.
17. Serve with hot sauce.

boneless beef brisket, onion, salt, olive oil, distilled white vinegar, lime juice, red onion, oregano, freshly ground black pepper, tomato, cucumber, capers, fresh cilantro, radishes, avocados, hot sauce

Taken from www.epicurious.com/recipes/food/views/salpicon-386989 (may not work)