Shredded beef salad (Salpicón de res)

1. Bring the beef brisket to the boil in the water with the halved onion, garlic, bay leaves and salt, skim, then simmer over low heat for 2½ hours until it pulls apart easily with a fork.

2. Let the meat cool in its broth, then lift out and shred into thin strands with a fork or your hands. (The broth makes an excellent soup base.)

3. Dice the tomatoes, slice the red onion into thin half-moons and the radishes into thin rounds, and slice the pickled jalapeños.

4. In a bowl, mix the lime juice, olive oil, a little jalapeño pickling liquid, the crumbled oregano and salt, toss the shredded beef in it well and leave for 15 minutes.

5. Add the tomatoes, onion, radishes and jalapeños and toss gently.

6. Pile onto lettuce leaves, garnish with avocado slices and serve cold with tostadas or bread.

Tip: Salpicón can also be made with leftover beef cooked the day before – cold and well marinated, it's even tastier.