Mexican Shredded Brisket Salad
- Makes4 servings
- Cook Time2 hours 10 minutes
- Active time plus cooling30 minutes, plus cooling
This classic Mexican dish—known as salpicón de res—combines a shredded beef salad with a tangy lime dressing. Beef brisket, normally a slow-cooking cut, becomes fork-tender in a fraction of the time when pressure-cooked. To be efficient, while the beef cooks, prepare the other ingredients, except for the avocado (which will discolor), and keep them chilled until ready to use. For an appealing crunch and toasty corn flavor, serve on tostadas (corn tortillas that are fried flat).
Don't allow the brisket to cool completely in the pot. Shredding and dressing the beef while still warm helps it more readily absorb the dressing. Also, don't discard the remaining cooking liquid. It's rich and meaty and, once strained, can be used in place of beef broth or stock in soups and stews.
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