Salpicón De Res Shredded Beef And Mint Salad From Guatemala Food

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 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 (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.

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.