Shredded Beef Tostadas (Salpicon)

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Loved it. My kids even loved it and they are all picky eaters.

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Loved this recipe! We added extra sriacha and cut back on the oil... but the rest was spot on! The flavors only got better as they sat. The next day it was hard not to eat it all! I bought another brisket this week to make it. Cannot wait!

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It was very good. i was only cooking for two, so i spilt the recipe in half. im a very new cook and it was pretty easy for me! :

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SO good, will be making this often. Good in pita pocket as well as on tostada

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Love this as a beef salad in a whole wheat pita pocket for lunch. I cheated and used a purchased piece of roast beef (didn't have time to make my own. I also cut way back on the oil and used a Riesling wine vinegar with the lime juice. I added a seeded and chopped Fresno pepper - next time will probably add two. I think the capers add a lot to the flavor.

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I wish everyone knew this is how healthy tastes, simply addicting! For the tostada, I brushed both sides with EVOO and broiled them 6 inches from the heat source for a couple minutes on each side until crisp and lightly browned. I smeared on some refried black beans and topped with the beef, which I first chopped to make for easier eating, and garnished with avacado and nonfat plain greek yogurt. I substitued a chopped jalepeno for the capers and red wine vinegar for the distilled white.

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I did like this Tostada, but I had to add just a little sugar to the vinaigrette so that it wouldn't be so bitter, but other than that, I really enjoyed this Tostada.

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This was the perfect light dinner for a hot summer day. Followed the directions to a T and it was delicious. Loved the tanginess of the linme and vinegar, and the freshness the veggies added. Will definitely be making this again.

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these were so good. I liked the fresh taste the lime gave the shredded beef. I added a little chopped baby spinach to make it even healthier. The shredded beef reminded me of an appetizer we had at a resort when visiting Mexico last winter.

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Cooking instructions for the brisket are spot on and I will use again. As for the recipes for the salsa for the brisket, I would recommend not using the hothouse cucumber unless you really love them (flavor dominated and didn't blend in and the vinaigrette had too much of a vinegar taste. So next time, I will omit the cucumber, cut back on the vinegar, but will definatley make this recipe again!