Mexican tostadas can be bought already-made, and there are two general categories: planas (flat) or onduladas (wavy). Of course it is also easy to make your own: simply fry the tortillas in a little bit of oil until nicely browned and crisp. Salpicón in spanish means "mix", and it usually involves shredded beef meat, unless specified otherwise. It is a preparation of meat, usually beef or chicken, shredded and seasoned with a vinaigrette. This type of tostada is usually eaten cold, with lettuce, avocadoes, tomatoes, and sometimes raw onions.
For six people, you will need:
1 lb. stewing beef, such as beef chuck cut
2 cloves garlic
1/2 teaspoon dried oregano
1 sprig fresh mint
3 black peppercorns
5 tablespoons olive oil
2.5 tablespoons white vinegar
1 large romaine lettuce
2 red tomatoes
2/3 cup of grated panela cheese (or feta cheese rinsed and drained)
2/3 cup cream
1. In a pot, place beef, 1/2 onion, garlic, oregano, mint and pepper. Cover with water and simmer about 40 minutes, until the meat is tender. Turn off the heat, allow the meat to cool in the broth. Drain. You can keep the broth to make something else, a soup as an example.
2. Shred the meat with a fork, add oil, vinegar, salt and pepper. Mix well. All these steps can be done the day before. Shred the lettuce and add to meat. Check the seasoning.
3. On each individual tostada, place a layer of shred meat and salad, some sliced tomatoes, onions, some thinly sliced avocado, a little grated or crumbled cheese, and a nice spoonful of cream.
This type of tostada is eaten chilled with your hands!