Tinga de Res Tostadas (Shredded Beef Tostadas)

• 450 g Beef brisket
• 1 medium White onion
• 3 medium Tomato, ripe
• 2 tbsp Chipotle sauce
• 6 pieces Tostada shells
• 80 g Shredded iceberg lettuce
• 60 g Queso fresco
• 60 g Mexican crema
• 1 tbsp Vegetable oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1.2 liters Water

1. Put the beef brisket in a stockpot with the water, 1 tsp of the fine sea salt, and the black pepper. Bring to the boil, then reduce to a gentle simmer and cook for 60 minutes, turning once, until the beef is tender and shreds easily. Lift the beef out and rest for 5 minutes; reserve 250 ml of the cooking liquid.
2. Meanwhile, thinly slice the white onion. Roughly chop the tomato. Shred the beef with two forks into bite-sized strands.
3. Heat the vegetable oil in a saucepan over medium heat, then add the onion and cook for 6 to 8 minutes until softened and lightly golden. Add the tomato and cook for 5 minutes until it starts to break down. Stir in the chipotle sauce and the remaining 0.5 tsp fine sea salt.
4. Add the shredded beef to the pan and pour in the reserved cooking liquid. Simmer for 8 to 10 minutes, stirring occasionally, until the mixture is saucy and the flavours are well blended. Taste and adjust with a little more chipotle sauce if you want more heat.
5. Arrange the tostada shells on plates and spoon the beef tinga over the top. Finish with shredded iceberg lettuce, crumbled queso fresco, and a drizzle of mexican crema. Serve straight away while the tostadas are crisp.

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