For the Carne Deshebrada

1. Add the beef brisket to a pot and cover with water.
2. Add the onion, garlic, peppercorn and salt.
3. Cook on low heat for 1 ½ to 2 hours, watch occasionally.
4. Let cool and save the broth for other recipes in a sealed container. 
5. Shred the beef brisket and set aside.

For the Salsa

1. Heat a pan with olive oil over medium heat and add the tomato, onion, garlic, water, salt and pepper.
2. Cook for 7 minutes until the ingredients are soft.

For Plating

1. Plate each tostada with refried beans, shredded beef, lettuce, salsa and sprinkle with Tío Francisco Queso Fresco.
2. Top with Tío Francisco Crema Mexicana, jalapeño, cilantro and onion.

NOTES:

Serve the tostadas right before eating to avoid a soggy texture. You may also set the table with all the ingredients in separate bowls for guests to make their own tostadas.

Prepare the beef the day before making this recipe to save time. Freeze or refrigerate the broth for future recipes.