Hominy & Beef Salpicon

ABOUT THIS RECIPE:

@tony_and_maribel presents a hearty dish where tender beef, Juanita’s Hominy, and fresh veggies combine for a tasty dance ensemble. It’s an irresistible meal best enjoyed on tostadas. ¡Qué delicia!

INGREDIENTS:

• 25 oz. can of Juanita’s Mexican Style Hominy or Juanita’s White Hominy, drained
• 1 lb. meat for shredding (can be flank steak, skirt steak, our your preferred)
• 1 garlic head
• ½ white onion
• 1 red onion
• 2 tomatoes
• 1 bunch cilantro
• 4 tbsp. apple cider vinegar
• 4 tbsp. olive oil
• 1 tbsp. oregano
• 3 limes
• Tostadas
• 1 cup of lettuce
• 1 avocado
• Queso cotija
• Salt (to taste)
• Black pepper (to taste)

STEP BY STEP:

1. In a medium-size pot, add 5 cups of water, garlic head, half onion, 1 tbsp of salt, and your meat. Boil for 45 minutes or until your meat is fork-tender. Once done, remove and let it cool down.
2. In the same pot, add a 25-oz. can of Juanita’s Hominy (drain water) and boil for 15-20 minutes or until tender. When cooked, remove from the pot and let it cool down.
3. Slice your red onion into half-moons, cut your tomatoes into small cubes, chop your cilantro, shred your lettuce, and set aside.
4. For your vinaigrette, in a bowl add 4 tbsp. of olive oil, 4 tbsp. of apple cider vinegar, lime juice, salt, pepper, and oregano.
5. Shred your meat and add it to a large bowl along with your Hominy.
6. Add your red onion, tomatoes, cilantro, and your vinaigrette, and mix well.
7. On a tostada, add your Salpicon, top it off with lettuce, sprinkle cotija cheese, and add sliced avocado. Enjoy!