This easy shredded beef salad is great as a snack or meal. It is light and refreshing for any time of the year. Serve this salad over a corn tostada with all its crunchy deliciousness! ¡Buen Provecho!
1. Place meat, onion, garlic, and bay leaf in a stockpot; cover with water and cook over a medium-high heat. When it starts boiling, reduce heat and simmer until meat is tender and can be easily shredded with a fork (about 2 ½ hours).
2. While the meat is cooking, mix the oil and vinegar in a small bowl. Crush the oregano with your fingers, add it to the dressing, and season with salt and pepper. Set aside.
3. Transfer meat to a bowl to cool. Once cooled enough to handle, shred the beef and season with salt.
4. Place shredded beef in a large bowl and gently toss in the lettuce, red onion, tomatoes, cucumber, and dressing.
5. Prepare your plate by adding the salad and avocado slices over the tostada. Enjoy!
Chef’s notes: Can top tostada with pickled carrots or jalapeño peppers for an added kick!
Per Serving: Calories 426 kcal, Carbohydrates 29.1g, Protein 28.8g, Saturated Fat 3.9g, Sodium 489.5mg, Fiber 5.7g, Sugars 1.5g. This recipe was adapted and modified from Mely Martínez - Mexico in my Kitchen.