Salpicon Spicy Mexican Beef Salad Food

SHREDDED BEEF TOSTADAS (SALPICON)

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 DE RES RECIPE/ SHREDDED BEEF SALAD

Steps:

• 1. Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
• 2. Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
• 3. Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning.Add the crumbled Cotija Cheese. Spread on a serving platter and serve chilled or at room temperature with warm tortillas,or Tostadas or some Lettuce,like a lettuce wrap
• 4. Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún). ---------------------------------------------------- Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños. Garnish with lime wedges, cilantro and crumbled queso fresco if you like. Substitute lime juice for the vinegar for a more tropical flavor.

SALPICON (SPICY MEXICAN BEEF SALAD)

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.

MEXICAN SALPICON RECIPE

Steps:

• This is much faster to cook if you use a pressure cooker or the Instant Pot. It can also be done in any pot but the cooking time will be much longer.
• Place the beef in the pot, cover with water, add 3 bay leaves, 2 garlic cloves, 1/4 onion, and 1 tablespoon of salt. Let cook. - To cook in a pot will take about 1 hour and 40 minutes.- Instant Pot Set the Meat / Stew option. - Pressure cooker, it takes about 30 minutes after putting the cap on.
• Let the meat cool and shred.
• Cut the red onion into julienne strips and bathe with the vinegar and the oregano, add about 3 pinches of salt, and let it soak in the vinegar.
• Put the pre-cooked vegetables to boil for 3 minutes and then go through cold water.
• Cut the avocado in small squares
• Cut the lettuce into small squares and rinse in water. Make sure to drain the water very well before mixing with the other ingredients.
• Mix the lettuce with the meat, the precooked vegetables, the onion with the marinade, 1/4 cup of olive oil and the pepper. Mix everything well, add the avocado at the end.
• Taste and add salt to taste.

SALPICON BEEF TACO SALAD

Steps:

• Place brisket in a Dutch oven with onion, garlic powder, cumin, oregano, chili powder, salt and pepper.
• Add enough water to cover brisket. Cover and bring to a boil over high heat.
• Reduce to a simmer and let do its thing for about 4 hours, until meat easily pulls apart.
• Carefully remove beef from Dutch oven and place in a bowl. Shred with two forks, cover and set aside. Discard liquid and onion.
• Puree the chipotle peppers in a food processor.
• Toss the olive oil, vinegar, chipotle peppers, lime juice, tomatoes, and radishes together. Add meat and toss to combine. Season with salt and pepper as needed.
• Cover and refrigerate at least 2 hours before serving. Toss again before serving and check for seasoning.
• Serve over shredded lettuce with warmed tortillas and additional toppings as desired, such as queso fresco, pickled onions, diced tomatoes.

SALPICóN DE RES: SHREDDED BEEF AND MINT SALAD FROM GUATEMALA

Steps:

• Brown the beef and place it in a Dutch Oven with water and cook it for 3 hours until tender.
• Remove the seeds and pulp and then dice the tomatoes finely.
• Mince the onion very finely. You might be tempted to use a food processor to speed things up but don't give into the temptation as it will change the texture of the salad.
• Trim the radishes, slice them crosswise and dice finely.
• Wash the mint and cilantro and dry them. Remove the mint leaves from the stalks and chop them finely along with the cilantro.
• Remove the seeds and interior of the jalapeño pepper and mince into tiny pieces.
• Once the meat has cooled, remove any fat and shred the meat into strips using two forks or your fingers. Then dice the meat into small pieces.
• Combine the meat and chopped mint, cilantro, onion, tomato, radishes and jalapeño pepper in a large non-metallic bowl.
• In a separate bowl, combine the lime juice from two limes, 3 Tablespoons of orange juice plus salt and pepper.
• Pour the lime juice dressing over the meat mixture and toss lightly with a fork.
• Chill in the refrigerator for 30 minutes or more and then serve with tortilla chips.
• Garnish with sprigs of cilantro or slices of avocado

SALPICóN

Steps:

• Dice all fruit to equal size 1/2 inch pieces. Refrigerate until ready to serve.
• When ready to serve combine with sparkling soda and place in a large pitcher or punch bowl.
• Ladle into cups and serve with a spoon.

SALPICóN TOSTADAS

Steps:

• Refrigerate the brisket.
• To make the vinaigrette dressing, whisk together the olive oil, vinegar, lime juice, red onion, chile, garlic, and salt. Pour the vinaigrette dressing in with the shredded beef. Add tomato and onion and stir to combine.
• Spoon salpicón over tostadas and garnish with avocado.

SALPICON (MEXICAN SHREDDED BEEF SALAD)

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.

MEXICAN ROAST BEEF SALAD (SALPICON)

Steps:

• For the dressing:.
• Place dressing ingredients into a large bowl. Whisk to blend. Set aside.
• For the salad:.
• Place salad ingredients in a bow. Toss to mix and coat. Mound the salad on a platter; pour over dressing and sprinkle with the pumpkin seeds to garnish. Enjoy!

SALPICON

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.

SALPICóN DE RES (CENTRAL AMERICAN SHREDDED BEEF SALAD)

Steps:

• Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
• Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
• Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Spread on a serving platter and serve chilled or at room temperature with warm tortillas.
• VARIATIONS:.
• Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún).
• Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños.
• Garnish with lime wedges, cilantro and crumbled queso fresco if you like.
• Substitute sour orange juice or lime juice for the vinegar for a more tropical flavor.