Prepare the Beef

• Slice the beef against the grain into 1-inch chunks.
• Fill a pan halfway with water and add the sliced beef. Cook over medium-high heat for about 30 minutes or until tender.

Chop the Veggies

• While the beef is cooking, finely chop the garlic, red onion and parsley and put into separate prep bowls.
• Chop the lettuce and place in a large mixing bowl. You’ll use this bowl to mix the salad.
• Chop the tomatoes and place into another bowl. Do the same with the pickled chilis.

Chop and Shred Remaining Ingredients

• Cut the avocado in half, around the pit. Score each half into squares and then scoop the avocado into a bowl.
• Shred the panela cheese into a plate and set aside.

Shred the Beef

• After cooking the beef, the water will reduce and the broth will darken.
• Remove the beef from the broth and shred using a knife and fork. You can let it cool and shred with your hands, but it will be easier to shred while hot.

Assemble Your Salad

• Start with your large bowl of shredded lettuce.
• Add the shredded beef, then the chopped onion.
• Scoop in the avocado and spoon in the chopped tomatoes.
• Sprinkle on the shredded cheese.
• Add the pickled chilis, then sprinkle in the parsley and garlic.

Top with Spices, Lime and Oil

• Sprinkle in the pepper and salt.
• Squeeze in the limes.
• Finally, pour in the olive oil.

Toss and Serve

• Carefully toss all ingredients in the mixing bowl, being careful not to crush the avocado.
• Serve as a side salad or on your favorite tostadas for a crunchy, tasty treat!