Mexican Shredded Beef Salad (Salpicón de Res)

Steps

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1. 1
   Bring water to a boil in a pot with diced onion, minced garlic, bay leaves, and salt. Add the beef and simmer for about 2 hours until very tender.
   ▶ ≈0:49
2. 2
   Once the beef is tender, remove it from the broth and shred it finely using your hands or two forks.
   ▶ ≈2:52
3. 3
   While the meat cooks, prepare the vegetables: peel the cucumbers, remove the seeds, and cut into small cubes.
   ▶ ≈1:19
4. 4
   Cut the radishes and tomatoes into small cubes.
   ▶ ≈2:11
5. 5
   Seed and mince 3 serrano chiles, adjusting the amount to your preferred spice level.
   ▶ ≈2:31
6. 6
   In a large bowl, combine the shredded beef, cucumbers, radishes, tomatoes, chiles, and lettuce.
   ▶ ≈3:15
7. 7
   Squeeze the lime juice over the mixture and sprinkle with oregano.
   ▶ ≈3:45
8. 8
   Add the vinegar from the pickled peppers, a little olive oil, and salt to taste.
   ▶ ≈4:17
9. 9
   Toss everything together well and serve on crispy tortillas or on its own.
   ▶ ≈4:51