In the bustling borough of Iztapalapa, Mexico City, Daniella Muñoz first discovered her passion for traditional Mexican cooking through family recipes passed down through generations. Today, she brings those authentic flavours to Australian kitchens with her signature dish: pickled beef tostadas.
A Taste of Mexican Childhood Memories
Daniella's connection to salpicón de res runs deep, rooted in cherished memories of cooking with her mother. "I would always get excited whenever she said, 'Tomorrow, we are having salpicón,'" Daniella recalls. The announcement promised not just one but two favourite meals: the main dish of cold, pickled beef and Sopa de migas made from the cooking broth.
The preparation itself became a treasured ritual. "As I was going to help her shred the meat, I knew I would get to taste it while shredding!" she remembers fondly. This traditional Mexican dish features cold, slow-cooked, pulled meat marinated in white vinegar, creating what Daniella describes as "tangy, juicy meat – yum."
Creating the Perfect Pickled Beef Tostadas
This medium-difficulty recipe serves six as a starter or two for dinner, requiring 45 minutes preparation time and 1½ hours cooking time. The dish is naturally gluten-free, making it suitable for various dietary requirements.
The ingredients list includes 500g beef flank steak or brisket, 600g beef bones, and authentic flavourings like Mexican oregano, peppercorns, and bay leaves. Australian cooks can substitute queso fresco with La Casa del Formaggio brand's Homestyle Fresh Cheese or Indian paneer.
The method begins with simmering the steak and bones with aromatics for 1½ hours (or 30 minutes in a pressure cooker). After cooling, the meat is hand-shredded and combined with olive oil, vinegar, and seasonings. The mixture marinates for at least 20 minutes before assembling on crispy tostadas with avocado and optional pickled jalapeños.
Mastering the Art of Tostada Making
Daniella provides detailed instructions for creating perfect crispy tostadas, emphasizing the importance of using 2-3 day old stale corn tortillas to prevent puffing during cooking. Both frying and baking methods are explained, with the fried version taking about 4 minutes and the baked alternative requiring 15 minutes in a 160°C oven.
For those who enjoy spicy accompaniments, the recipe includes comprehensive instructions for making chiles en escabeche (pickled jalapeños) that can be stored for up to a year unopened. This versatile condiment features jalapeños, carrots, cauliflower, and zucchini preserved in a vinegar brine with traditional spices.
Daniella recommends serving the tostadas immediately to maintain crispiness or setting up a build-your-own station where everyone can assemble their creations fresh. This approach brings the authentic Mexican dining experience directly to Australian homes, preserving the traditions she learned in her mother's Iztapalapa kitchen.
