Salpicón 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.

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.

SALPICóN (NICARAGUAN MINCED MEAT) RECIPE

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 .

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 MARISCO

Steps:

• Wash the mussels in a colander to remove any grit. Remove any stringy beards from the shells and check for any that are slightly open - give these a tap on a work surface, and discard if they remain open.
• Tip the mussels into a large pan, then add the sherry, garlic and bay. Cover with a lid and steam over a medium-high heat for 3-4 mins, or until the mussels open. Drain and discard any unopened mussels. Remove and discard the shells. Set aside and leave to cool.
• Tip the onions, peppers, cucumber and tomatoes into a bowl, then stir in the prawns, mussels and parsley.Tip the onions, peppers, cucumber and tomatoes into a bowl, then stir in the prawns, mussels and parsley.
• Shake all the dressing ingredients in a sealed jar with some seasoning. Alternatively, whisk together in a small bowl. Pour over the salad, then gently stir to coat. Cover and chill for at least 2 hrs or overnight.
• Bring the salad out of the fridge 30 mins before serving. Spoon onto a serving plate and sprinkle with a pinch of paprika, remembering that a little goes a long way.

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 (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.

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.

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.