Salpicon

Directions

1. 1
   Put the brisket in a large pot and add enough water to cover the meat by 1 inch.
2. 2
   Add the onion pieces and 1/4 cup salt.
3. 3
   Bring to a boil.
4. 4
   Then reduce the heat to medium and simmer, partially covered, for 2 1/2 hours, or until the brisket is very tender.
5. 5
   (Add more water if needed to keep the meat covered.)
6. 6
   Remove the pot from the heat and let the brisket cool to room temperature in the cooking liquid.
7. 7
   Then drain the brisket, discard the water, and cover tightly with plastic wrap.
8. 8
   Refrigerate the brisket.
9. 9
   (Brisket can be made 1 day ahead.)
10. 10
    Meanwhile, prepare the vinaigrette by whisking the olive oil, vinegar, lime juice, red onion, and oregano in a medium bowl.
11. 11
    Season the vinaigrette with salt and pepper.
12. 12
    Shred the cooled brisket into a large bowl.
13. 13
    Add the tomato, cucumber, capers, cilantro, and radishes, and toss to combine.
14. 14
    Add the vinaigrette and toss to coat.
15. 15
    Season the salpico n with additional salt and pepper if needed.
16. 16
    Spoon enough salpicon on a tostada to cover and then garnish with avocado slices.
17. 17
    Serve with hot sauce.