Active Time

　　50 minutes

　　Total Time

　　4 hours

　　In Mexico, salpicón is a kind of shredded meat or fish salad, usually made with beef, and commonly served on tostadas. This version gets a fresh crunch from radishes and sweet acidic kick from a combination of lime and pineapple juices.

　　

Ingredients

Serves 8

　　

For the beef:

6 tablespoons kosher salt, plus more to taste

　　1 (2-pound) beef chuck roast

　　1 medium white onion, peeled, quartered

　　5 garlic cloves, peeled

　　1 tablespoon black peppercorns

　　1 tablespoon cumin seeds

　　1/2 teaspoon whole cloves

　　

For the beef salad:

1 medium white onion, diced, briefly rinsed in a colander, patted dry

　　1/2 cup fresh lime juice

　　1/2 cup pineapple juice

　　1 teaspoon dried oregano, crushed

　　Kosher salt

　　8 large radishes, cut into thin matchsticks

　　6 serrano chiles (or 3–4 jalapeños), stemmed, seeded, deveined

　　1/2 cup coarsely chopped fresh cilantro

　　1/4 cup coarsely chopped fresh chives

　　

For the tostadas:

16 small corn tortillas or store-bought crispy tostada shells

　　Vegetable oil (for frying; if needed)

　　Kosher salt (if needed)

　　1 1/2 cups Creamy Black Bean Spread

　　Shredded iceberg lettuce, Quick Pickled Onions , thinly sliced radishes, sliced avocado, crema (Mexican salted cream) or sour cream, queso fresco, red chile or tomato salsa (for serving)

　　

Special Equipment

A candy or deep-fry thermometer

　　

Cook the beef:

Step 1

Fill a large pot with 12 cups water; stir in 6 Tbsp. salt. Add beef, onion, garlic, peppercorns, cumin, and cloves. Bring to a simmer and cook, partially covered, until beef shreds easily with a fork, 1 1/2–2 hours. Drain, then transfer to a large bowl and let cool. Using 2 forks or your fingers, coarsely shred beef. Season with salt.

　　

Finish the beef salad:

Step 2

Add onion, lime juice, pineapple juice, and oregano to beef mixture and mix well. Season with salt. Let sit at least 1 hour at room temperature or chill up to 1 day. Stir in radishes, chiles, cilantro, and chives just before using.

　　

Assemble the tostadas:

Step 3

If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.

　　

Step 4

Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup beef salad, then lettuce, Quick Pickled Onions, radishes, avocado, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.

　　

Do Ahead

Step 5

Beef salad can be chilled for up to 1 day. Bring to room temperature and stir in radishes, chiles, cilantro, and chives just before using.