Salpicón De Res Central American Shredded Beef Salad Food

SHREDDED BEEF SALAD

Steps:

• For beef:
• Place steak in large pot. Add enough water to cover steak by 2 inches (about 10 cups). Add onion, salt, garlic, peppercorns, and bay leaf. Bring to boil over high heat, skimming any foam from top of cooking liquid. Reduce heat to medium-low. Add oregano. Simmer un-covered until steak is tender, adding more water to cover steak if necessary, about 1 1/2 hours. Cool slightly. Refrigerate uncovered until meat and liquid are cold, at least 3 hours and up to 1 day.
• Remove steak from liquid, reserving liquid. Trim excess fat. Cut steak crosswise into 3 pieces, then shred coarsely. Transfer beef to large bowl. Add enough cooking liquid to bowl to cover beef completely.
• For vinaigrette:
• Whisk vinegar, lime juice, oregano, salt, and pepper in small bowl to blend. Gradually whisk in oil. (Shredded beef and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.)
• For assembly:
• Combine tomatoes, red onion, and 3 tablespoons vinaigrette in medium bowl; toss to coat. Season to taste with salt and pepper.
• Drain all cooking liquid from shredded beef. Add lettuce, radishes, and cilantro to bowl with beef. Mix in enough of remaining vinaigrette to coat. Season salad to taste with salt and pepper.
• Divide salad among plates; surround with tomato mixture. Garnish with avocado slices. Serve with corn chips.

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.

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