Lunche for 6
Shredded Beef Mexican Salad
Tender beef simmers with onion and garlic, then combines with crisp vegetables, avocado, olives, and a tangy dressing.
$11.96for 4 servings
$2.99 per serving$11.96 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: mexicoinmykitchen.com
- 65 minstart to table
- Mediumdifficulty
- 6servings as written
- $$typical cost tier
MexicanDairy-freeBudgetLunchesSide dishesSummer
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Beef steak (sirloin, flank, skirt)$8.99/lb typical | 0.75 lb | $6.74Typical price |
| Onions$1.29/lb typical | 0.3 lb | $0.39Typical price |
| Garlic$0.75 each typical | 0.25 | $0.15Typical price |
| Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical | a little | $0.02Typical price |
| Romaine and salad greens$2.49 each typical | 0.5 | $1.49Typical price |
| Radishes, turnips, rutabaga$1.99/lb typical | 0.4 lb | $0.75Typical price |
| Fresh tomatoes$1.99/lb typical | 0.4 lb | $0.78Typical price |
| Pickles and olives$0.18/oz typical | 8 oz | $1.44Typical price |
| Avocados$1.29 each typical | 1 | $1.29Typical price |
| Taco shells$0.25 each typical | 12 | $3.00Typical price |
| Poblano and other fresh chiles$0.60 each typical | 0.5 | $0.30Typical price |
| Total for the servings shown | $17.94 | |
Pantry staples you likely have
Dried herbs, spices and seasoning blendsSalt and pepperOlive and cooking oilVinegar
Not included in the cost.
Ingredients
- 3/4 lb skirt steak or eye round roast
- 1/2 white onion
- 2 cloves garlic
- 1 bay leaf
- salt to season
- 3 tbsp vegetable oil
- 1 tbsp distilled white vinegar
- 1/2 tsp mexican oregano
- salt and pepper to taste (optional)
- 3 cups romaine lettuce
- 1/4 white onion
- 4 radishes
- 1 large tomato
- 8 pimiento-stuffed spanish olives
- 1 avocado
- 12 corn tostadas
- pickled carrots and jalapeño peppers
Steps
- Place the beef, half the onion, garlic, bay leaf, salt, and enough water to cover in a large pot.
- Bring the pot to a boil, reduce the heat, and simmer for 35 to 40 minutes, until the beef reaches 160 F or shreds easily.
- Transfer the beef to a bowl, cool it for 10 minutes, and shred it with two forks.
- Whisk the oil, vinegar, oregano, salt, and pepper in a large bowl.
- Chop the lettuce, remaining onion, radishes, tomato, olives, avocado, and pickled vegetables, then add them to the dressing.
- Toss in the shredded beef, spoon the salad onto the tostadas, and serve immediately.
Swaps
- Onions for Red onionsabout $0.20/lb more at typical prices
Main ingredient on sale this week? See what to make with beef steak (sirloin, flank, skirt) on sale.
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