SALPICóN (NICARAGUAN MINCED MEAT) RECIPE
Salpicón is a traditional Nicaraguan dish made by simmering lean beef with aromatics. Once cooked, the beef is finely chopped with onions and bell peppers, optionally sautéed in butter, and then finished with a squeeze of lime juice.
Provided by María del Mar Cuadra
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- In a large pot, combine beef, half of the bell pepper, half of the onion, salt, peppercorns, and garlic. Add enough cold water to cover ingredients by 2 inches. Bring mixture to boil over medium-high heat, then immediately reduce heat to medium-low, and simmer until beef is cooked through, about 15 minutes.
- Strain beef mixture through a fine-mesh strainer set over a large heatproof bowl; remove and discard bell pepper, onion, peppercorns, and garlic and discard liquid. Allow beef to cool for 10 minutes.
- In a food processor fitted with a metal blade, combine half of the beef, half of the remaining bell pepper, and half of the remaining onion and pulse until mixture is finely chopped. Transfer to large mixing bowl and repeat with remaining beef, bell pepper, and onion. Squeeze lime over beef and toss to combine. Season with salt to taste.
- Salpicón may be served immediately or toasted slightly in a skillet. To toast in a large skillet, melt butter over medium-high heat. Add beef and cook, stirring, until beef is beginning to crisp and dry out, about 15 minutes. Serve right away with white rice and small red kidney beans, or gallopinto .
Nutrition Facts : Calories 323 kcal, Carbohydrate 4 g, Cholesterol 136 mg, Fiber 1 g, Protein 47 g, SaturatedFat 5 g, Sodium 451 mg, Sugar 1 g, Fat 14 g, ServingSize serves 6, UnsaturatedFat 0 g
TOSTADAS DE SALPICON (SHREDDED BEEF)
Tostadas are a common dinner at our home. I fry my own corn tortillas since I think they taste so much better than store bought. I also fry my own pinto beans in bacon drippings. But for ease and convenience store bought will do. We top our tostadas with shredded lettuce, tomatoes, cheese, sour cream, and salsa.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tostada Recipes
Time 1h45m
Yield 4
Number Of Ingredients 16
Steps:
- Combine chuck roast, broth, tomatoes, onion, bay leaves, serrano chiles, lime juice, vinegar, oregano, salt, and pepper in a large pot pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours.
- Remove roast from pot and shred meat with 2 forks.
- To assemble tostadas, spread a layer of refried beans on tortillas, layer shredded beef, lettuce, tomatoes, cheese, sour cream and salsa.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 32.2 g, Cholesterol 60.3 mg, Fat 16.9 g, Fiber 7.5 g, Protein 21.1 g, SaturatedFat 7.1 g, Sodium 649.3 mg, Sugar 7.6 g
SHREDDED BEEF TOSTADAS (SALPICON)
Provided by Marcela Valladolid
Categories main-dish
Time 2h40m
Yield 6 to 10 servings
Number Of Ingredients 16
Steps:
- Put the brisket in a large pot and fill with enough water to cover the meat by an inch. Add the onion quarters and 1/4 cup salt. Bring to a boil. Reduce the heat to medium and simmer partially covered until the brisket is very tender, 2 1/2 hours. Add more water if needed to keep the meat covered. Turn off the heat and let the brisket cool in the cooking liquid to room temperature. Drain the brisket, discard the water and cool completely.
- Meanwhile, prepare the vinaigrette by whisking the olive oil and vinegar in a medium bowl until well combined. Add the lime juice, red onion and oregano and whisk again. Season the vinaigrette with salt and pepper.
- Shred the brisket into a large bowl. Add the cucumbers, tomatoes, capers, cilantro and radishes and toss to combine. Add the vinaigrette and toss to coat. Season with additional salt and pepper if needed.
- To make the grilled tostadas: Heat a grill pan on the stovetop over medium-high heat. Place a corn tortilla onto the hot pan until the tortilla is crisp with a slight char. Cook for about 5 minutes each side. Scoop the shredded beef salad onto the grilled tostada and garnish with some avocado slices.
SALPICON (MEXICAN SHREDDED BEEF SALAD)
Salpicon is a slow-cooked tangy shredded Mexican meat salad with a delicious vinegar and lime vinaigrette, served with the freshest lettuce, tomatoes, cilantro and onion and garnished with avocado and radishes. Preparation time includes overnight cooling in refrigerator.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 9h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the beef: place in large pan and cover with enough water to cover meat by 2 inches.
- Add onion, salt, garlic, pepper and bay leaf.
- Bring to boil, skimming off any foam.
- Reduce heat and add oregano.
- Simmer uncovered about 1-1/2 hours, or until beef is very tender.
- Refrigerate overnight.
- Reserve cooking liquid.
- Slice, then shred beef coarsely.
- Return to refrigerator, adding enough reserved cooking liquid to meat to cover.
- Whisk together the vinaigrette ingredients.
- Combine tomatoes, Bermuda onion and 3 tbsp.
- of vinaigrette.
- Toss to coat and season to taste with salt and pepper.
- Drain beef and add shredded lettuce and cilantro to beef.
- Mix in more vinaigrette and season with salt and pepper.
- Divide salad among plates; surround with tomato mixture and garnish with avocado and radish slices.
SALPICON
This composed salad of beef and purple potatoes originated in Santiago, Chile, where it's often served as a quick lunch. The dressing is a tangy, spicy mix, a good match against all the different textures. Some purple potatoes turn steely gray when cooked, but the color change won't affect the taste of this hearty salad. I got this recipe off of the msnbc web site. I have not tried it but it does look very good so I thought that I would share it with you all.
Provided by Gingerbear
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, mix the garlic, chili powder, 1 tablespoon of the lime juice, the cumin, and salt until well combined.
- Massage this mixture into both sides of the hanger steak.
- Cover and refrigerate the meat for at least 2 hours, but no more than 6 hours.
- Meanwhile, bring a medium pot of salted water to a boil.
- Add the potatoes and cook until tender when pierced with a fork, about 20 minutes.
- Drain and cool, then cut into quarters, or 2-inch chunks, whichever is smaller.
- Position the broiler rack 4 inches from the heat and preheat the broiler.
- Place the hanger steak on a large lipped baking sheet.
- Broil, turning once, about 3 minutes each side for medium.
- Transfer the steak to a cutting board and let stand for 5 minutes.
- Cut it in half, then slice each piece into thin strips against the grain, cutting in long strokes with the knife at a 45-degree angle to the cutting board.
- Place the sliced steak, potatoes, corn, avocado, radishes, and scallions in a large bowl.
Nutrition Facts : Calories 551.9, Fat 36.8, SaturatedFat 5.2, Sodium 628.9, Carbohydrate 54.2, Fiber 11, Sugar 3.9, Protein 7.4
SPEEDY GROUND BEEF SALPICON
In this speedy way to enjoy Tex-Mex, toss ground beef, cilantro and fresh veggies together before topping your tostada shell and finishing with cheese.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Brown meat in skillet; drain. Cool completely.
- Toss lettuce with tomatoes, onions and cilantro in large bowl. Add meat, dressing and lime juice; mix lightly.
- Spoon onto tostada shells; top with cheese and avocados.
Nutrition Facts : Calories 490, Fat 29 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 80 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 30 g
SALPICON (SPICY MEXICAN BEEF SALAD)
This hearty recipe is from The Border Cookbook by Cheryl and Bill Jamison. This is one of those "flexible" recipes. It serves a lot as a meal, and more as an appetizer. You can adjust the heat by reducing or eliminating the chipotles, or by substituting a milder chile. You can serve it warm, or cold. It's a great party recipe because you can partially prepare a few days before the event. You can prepare the meat in the crockpot, oven, BBQ, or pressure cooker, if you prefer. I've listed the stove top version.
Provided by PanNan
Categories Meat
Time 4h40m
Yield 24 appetizer servings, 10 serving(s)
Number Of Ingredients 24
Steps:
- Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.
- Bring mixture to a boil over high heat, skimming off any foam.
- Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.
- Let cool 30 minutes in cooking liquid.
- Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern soup or stew.
- Pull meat apart into shreds.
- (The dish can be made ahead to this point and refrigerated 1 or 2 days. Before proceeding, warm foil-wrapped meat in oven.) To make dressing: In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and purée.
- To complete salad: In a bowl, mix brisket with about 3/4 of the dressing.
- Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.
- Drizzle additional dressing over top, enough to make the mixture moist.
- Garnish with radish roses if desired.
- Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.
Nutrition Facts : Calories 736.6, Fat 62.1, SaturatedFat 22.6, Cholesterol 131.9, Sodium 1319.2, Carbohydrate 9.3, Fiber 3.5, Sugar 3, Protein 35.1
COOL BEEF SALPICON
Steps:
- Well like i said before, about adjusting your recipes. I usually use about 1 1/2 lbs of shredded brisket that has been slightly cooled and shredded. Letting it sit for about 20 minutes at room temp. In the meantime I mix all my ingrediants for the marinade. I like to use a little extra of the juice from the chile chipotle to give it a little extra kick.Pour over your meat mixture and gently toss. Refrigerate for about 20-25 minutes so that the marinade permeates the meat giving you time to cut the salad mixture. Mix both together and garnish with the radishes and cilantro. This is a real easy salad and for some reason tastes better the next day. Buen Provecho
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