Tostadas de pata

Step 1: Rinse the 2 ¼ lb cow's foot, cleaned and cut by the butcher well, put it in a large pot with the 1 onion, 4 cloves garlic, 2 bay leaves and 2 tsp salt and cover with plenty of cold water.

Step 2: Bring to the boil, skim off the foam, then simmer gently, partly covered, for 3 hours, topping up with hot water. It is done when the skin and gelatinous parts are completely soft and the meat slips off the bones.

Step 3: Lift the pieces out, let them cool a little and pull off the bones. Spread the meat and skin on a tray and chill for at least 2 hours, or overnight, until firm. A common mistake is skipping the chilling; warm pata turns into stringy shreds.

Step 4: Slice the chilled pata thinly. Mix the 1 cup white vinegar with 100 ml water, the 1 red onion, 1 tsp dried Mexican oregano and 3 tbsp pickled jalapeños, and toss the slices through. Keep covered in the fridge for at least 1 hour, or up to 3 days.

Step 5: To serve, spread each 12 tostadas (crisp fried corn tortillas) with 14 oz refried beans, top with ¼ iceberg lettuce and a few slices of pickled pata with onion, then add ¾ cup Mexican crema or soured cream, ¾ cup red salsa and 2 ⅞ oz queso fresco if using. Eat straight away before the tostadas soften.