Salpicón, aspicy Mexican shredded cold beef salad can be eaten on a bed of lettuce or on a corn tostada. It is best described as cooked beef ceviche marinated in a tangy vinaigrette dressing that is packed with flavor and a little heat. This is a good recipe to bookmark if you entertain often because the brisket can be prepared a day ahead of time.
Place the brisket, bay leaves, beer, water, onion, and salt in a slow cooker. Cook on low for 8 hours.
Remove the brisket and let cool. Shred the meat. Refrigerate the brisket.
To make the vinaigrette dressing, whisk together the olive oil, vinegar, lime juice, red onion, chipotle chile, garlic, cilantro, and salt. Pour the vinaigrette dressing in with the shredded beef and stir to combine.
Spoon salpicón over lettuce leaves or tostadas and garnish with cheese, tomatoes, and avocado.
Notes
You can make the brisket a day ahead and store it in the refrigerator until ready to serve.