Mexican beef salpicón tostadas

Rinse the beef chuck thoroughly, then place it in a pot of lightly salted water. Simmer gently over low heat for about 1.5–2 hours until tender and easily shreddable.

Once the meat is tender, remove it from the cooking broth, let it cool until lukewarm, then shred it finely using two forks.

Preheat the oven to 200 °C, or heat a little olive oil in a pan. Lightly brush the corn tortillas with olive oil, then bake or fry both sides until golden brown and crispy.