Salpicon Food

SALPICON

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Sprinkle kosher salt and 1 teaspoon black pepper over the fatty side of brisket. Spread tomato paste over entire brisket. Place brisket, fat-side up, in a heavy pot; pour in enough water to cover brisket. Add halved onion, carrot, celery, 1/2 of the cilantro, and garlic to the pot. Bring liquid to a boil. Cover pot with a lid or aluminum foil and transfer to oven.
• Bake in the preheated oven until brisket is very tender, about 6 hours.
• Blend chipotle peppers in adobo sauce in a a food processor until finely chopped. Add vinegar to peppers and continue processing; drizzle olive oil into mixture until smooth.
• Remove brisket from liquid and cool slightly. Slice meat across the grain into 2-inch slices; shred thoroughly with a fork.
• Combine shredded meat, chopped onion, tomato, remaining cilantro, and pepper mixture in a large bowl; season with salt and pepper. Serve meat mixture with corn tortillas and top meat with Monterey Jack cheese.

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.

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.

TILAPIA SALPICON

Steps:

• Sprinkle the tilapia with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet over high heat until hot. Add the fish and cook, turning once, until golden and cooked through, about 10 minutes. Let the fish cool to warm, then shred with a fork.
• Put the shredded fish and the oil from the skillet in a large bowl and toss with the cilantro, onion, lime juice, Worcestershire, jalapeño, 1 teaspoon salt and 1/2 teaspoon black pepper. Chill until ready to use.
• Toast the tortillas directly over a burner set on medium, turning, until blackened in spots. Stack the tortillas as toasted.
• Serve the tilapia salpicon with the tortillas, lettuce, sour cream and lime wedges.

TILAPIA SALPICON TACOS

Steps:

• Sprinkle the fish with 1/2 teaspoon salt and a few grinds of pepper. Heat the oil in a large skillet over high heat. When hot, add the fish and sear, flipping once, until golden and cooked through, about 8 minutes. Let the fish cool to warm, then shred with a fork. Toss the fish with the oil from the skillet along with the cilantro, lime juice, Worcestershire, jalapeño, onion, 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until ready to use or for up to 8 hours.
• Wipe out the skillet and heat over medium-high. Add the tortillas, in batches, and cook, flipping once, until blackened in spots, about 30 seconds per side. Stack the tortillas as they finish and cover with a kitchen towel.
• Put out the tilapia mixture with the tortillas, lettuce, lime wedges, and sour cream so everyone can make their own tacos.
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SALPICON DE QUINOA

Steps:

• Pour the quinoa into a bowl of cold water and rub it between your hands for a few minutes to wash it. Drain and repeat until the water is clear (it usually takes 2 rinses). In a large saucepan combine the quinoa with about 6 cups of cold water. Bring up to a boil, stirring occasionally. Reduce the heat and simmer for 10 to 15 minutes, or until barely cooked. The quinoa is done when all the grains are translucent. Remove from the heat and drain well in a fine sieve. Fluff with a fork or spread on a tea towel to help it cool faster. Use at once or store in a tightly covered container in the refrigerator until ready to assemble the salad. In a small bowl, combine the lime juice, pepper, salt, and chopped serrano. Whisk together, then drizzle in the olive oil, whisking until completely combined. In a large bowl, combine the cooled quinoa with the cucumber, tomato, feta, green onions, parsley, and mint. Toss to mix, then add the lime juice mixture and toss again, until the dressing is evenly distributed. Taste for seasonings. Mound into the radicchio leaves, using them as cups, and garnish as desired with cornichons, capers, quail eggs, feta, and olives.

SMOKED TROUT SALPICON

Steps:

• Toss cubed potato with a pinch of cumin, salt and olive oil to coat. Roast on cookie sheet in a 400 degree F oven until brown. Let sit to cool.
• Put dressing ingredients in a mixing bowl and mix. Add vegetables, toss and add fish last. Toss and adjust seasonings. Let sit and reseason before serving.

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 CAMARONES ESTILO VERACRUZ

Steps:

• SALPICON DE CAMARONES:.
• Peel shrimp.
• Mix together shrimp, tomatoes, onions, garlic, and jalapeno.
• Stir in oil and parsley; season to taste with salt and pepper.
• Top with avocado and garnish with lime wedges.
• SALSA VERDE:.
• Remove papery husks from tomatillos, rinse, and quarter.
• Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1/3 cup water.
• Pulse until finely chopped.
• Transfer to a bowl and stir in onions and cilantro.
• Season with salt.
• Que les aproveche!

QUINOA EN SALPICON

Steps:

• I usually note and I did not. Make sure you wash the quinoa very well. It has a natural chemical on it to make it bitter to birds so they will not eat the grains. It can be easily washed off. In large amounts this chemical is toxic to humans. When the water is no longer 'soapy' looking the Quinoa is free of this chemical. Note not of any real value but the soapy water? Makes great laundry detergent.
• Make a vinaigrette by whisking together the lime juice, white pepper, jalapeno, and salt, then gradually adding the olive oil. Set aside.
• Place the quinoa in a fine sieve and wash under running water, rubbing the quinoa with your hands, for a few minutes. Drain. In a pot large enough to hold the ingredients comfortably, combine 2 quarts of water and the cleaned and drained quinoa. Bring to the boil, lower the heat, and simmer, uncovered, for about 10 minutes, or until the quinoa is barely tender. Do not overcook.
• Remove from the heat and pour through a strainer. Drain thoroughly, and let cool. (Do not rinse.).
• Place the cooled quinoa in a serving bowl with the cucumber, tomato, scallions, parsley, and mint and toss. Add the reserved vinaigrette and toss again. Correct seasoning with extra salt and white pepper to taste, and serve.

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.