Name: Shredded Beef Tostadas with Chiles and Lime
Cook time: 50 minutes
Total time: 4 hours
Yield: Serves 8
Ingredients: 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; 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; 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); A candy or deep-fry thermometer

Image may contain Cutlery Fork Plant Food Dish Meal Produce Dessert Creme Ice Cream and Cream

Photo by David A. Land, food styling by Carrie Purcell, prop styling by Alyssa Pagano

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.

Recipe notes

See Related Recipes and Cooking Tips

7 Tropical Recipes for the Weekend
The college kids are on spring break, and there are two ways to join them: Book a trip to Cancun, or fill your weekend with recipes like these.
Go Crazy for the Tortilla This Week
Give people tacos, they'll eat for a day. Give them a bag of tortillas, they'll eat all week.
Every Recipe You Need to Throw the Ultimate Tostada Party
Tacos are great for dinner. But when you're throwing a backyard bash, easy, make-ahead tostadas take the cake. Of course, you can't serve tostadas alone. So here's the whole fiesta—from the no-lime guacamole to the tequila-spiked cucumber juice.

Oxtail Guisado

A slow-simmering, comforting braise delivering healing to both body and soul.

Brussels Sprouts Latkes

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Chipotle-Citrus Ribs

Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.

Stir-Fried Phở Noodles With Beef

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

Charred Cabbage With Shrimp Paste Butter

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Recipe notes

7 Tropical Recipes for the Weekend

Go Crazy for the Tortilla This Week

Every Recipe You Need to Throw the Ultimate Tostada Party