This delicious recipe belongs to Marcela's mom – in fact, Marcela grew up eating this dish quite often when she was a child! Nowadays, she loves making them for her own kids; they take her right back to her mother's kitchen in Tijuana! While these are basically beef brisket tostadas, the magical vinaigrette we use transforms them into tostadas de salpicón. 

Here at #CasaMarcela, one of our favorite things about this recipe is that you can prepare it in advance! Since this dish is served cool, you can get that delicious, fresh flavor and that perfect crispiness… while still being ready ahead of time! 

So what do you think about serving some Tostadas de Salpicón at this year’s Super Bowl party? Either way, you’ll be winning when it comes to food! 

¡Besos y abrazos!


Tostadas de Salpicon


  • One 2-pound boneless beef brisket
  • 1 large white onion, quartered
  • Kosher salt
  • 3/4 cup olive oil
  • 6 tablespoons distilled white vinegar
  • 1/4 cup fresh lime juice
  • 1/4 cup minced red onion
  • 2 tablespoons dried crumbled Mexican oregano
  • Freshly ground black pepper
  • 1 cup shredded iceberg lettuce
  • 1 cup seeded chopped tomatoes (from 2 tomatoes)
  • 1/4 cup chopped fresh cilantro
  • 12 corn tortillas
  • 2 avocados, cubed
  • Chili oil, for topping (optional)


Put the brisket in a large pot and fill with enough water to cover the meat by an inch. Add the onion quarters and 1/4 cup salt. Bring to a boil. Reduce the heat to medium and simmer partially covered until the brisket is very tender, 2 1/2 hours. Add more water if needed to keep the meat covered. Turn off the heat and let the brisket cool in the cooking liquid to room temperature. Drain the brisket, discard the water and cool completely.

Meanwhile, prepare the vinaigrette by whisking the olive oil and vinegar in a medium bowl until well combined. Add the lime juice, red onion and oregano and whisk again. Season the vinaigrette with salt and pepper.

Shred the brisket into a large bowl. Add the lettuce, tomatoes and cilantro and toss to combine. Add the vinaigrette and toss to coat. Season with additional salt and pepper if needed.

To make the grilled tostadas: Heat a grill pan on the stovetop over medium-high heat. Place a corn tortilla onto the hot pan until the tortilla is crisp with a slight char. Cook for about 5 minutes each side. Scoop the shredded beef salad onto the grilled tostada and garnish with some avocado and drizzle with chili oil.