Speedy Ground Beef Salpicon Food

SPEEDY GROUND BEEF SALPICON

Steps:

• Brown meat in skillet; drain. Cool completely.
• Toss lettuce with tomatoes, onions and cilantro in large bowl. Add meat, dressing and lime juice; mix lightly.
• Spoon onto tostada shells; top with cheese and avocados.

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.

SPEEDY SALISBURY STEAK

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four patties; place in a shallow 2-qt. microwave-safe dish. , Cover and microwave at 70% power for 5-6 minutes. Meanwhile, in a small bowl, combine flour and broth until smooth. Stir in the ketchup, Worcestershire sauce, basil and mushrooms., Turn patties; drain. Pour gravy over patties. Cover and microwave at 70% power for 5-6 minutes or until a thermometer reads 160° and juices run clear. Gently stir gravy; cover and let stand for 5 minutes. Serve with mashed potatoes.

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.

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.

TOSTADAS DE SALPICON (SHREDDED BEEF)

Steps:

• Combine chuck roast, broth, tomatoes, onion, bay leaves, serrano chiles, lime juice, vinegar, oregano, salt, and pepper in a large pot pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours.
• Remove roast from pot and shred meat with 2 forks.
• To assemble tostadas, spread a layer of refried beans on tortillas, layer shredded beef, lettuce, tomatoes, cheese, sour cream and salsa.

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.