Salpicon Spicy Mexican Beef Salad Recipes

SALPICON (MEXICAN SHREDDED BEEF SALAD)

Salpicon (Mexican Shredded Beef Salad) image

Salpicon is a slow-cooked tangy shredded Mexican meat salad with a delicious vinegar and lime vinaigrette, served with the freshest lettuce, tomatoes, cilantro and onion and garnished with avocado and radishes. Preparation time includes overnight cooling in refrigerator.

Provided by EdsGirlAngie

Categories Lunch/Snacks

Time 9h30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 (1 lb) flank steak (or 1 lb. of beef brisket)
1 white onion, thickly sliced
1 tablespoon sea salt
2 cloves garlic, chopped
1 teaspoon black pepper
1 bay leaf
3 tablespoons white vinegar (distilled)
1 1/2 tablespoons fresh lime juice
1 tablespoon dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
1/3 cup olive oil
2 tomatoes, cut in eighths
1/2 cup thinly sliced bermuda onion
1 head shredded romaine lettuce
6 thinly sliced radishes
1 tablespoon chopped fresh cilantro
2 sliced avocados

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 (SPICY MEXICAN BEEF SALAD)

Salpicon (Spicy Mexican Beef Salad) image

This hearty recipe is from The Border Cookbook by Cheryl and Bill Jamison. This is one of those "flexible" recipes. It serves a lot as a meal, and more as an appetizer. You can adjust the heat by reducing or eliminating the chipotles, or by substituting a milder chile. You can serve it warm, or cold. It's a great party recipe because you can partially prepare a few days before the event. You can prepare the meat in the crockpot, oven, BBQ, or pressure cooker, if you prefer. I've listed the stove top version.

Provided by PanNan

Categories Meat

Time 4h40m

Yield 24 appetizer servings, 10 serving(s)

Number Of Ingredients 24

Ingredients

3 1/2-4 lbs fully trimmed beef brisket, section (flat cut)
1 large onion, chopped
8 cups beef stock
2 bay leaves
3 cloves garlic, minced
2 canned chipotle chiles
2 teaspoons salt
1 teaspoon black peppercorns
2 tablespoons reserved beef broth, from boiled brisket
1/3 cup chipotle chile in adobo
6 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 tablespoons white vinegar
1 tablespoon ketchup
1 tablespoon minced onion
1 clove garlic, minced
salt
fresh coarse ground black pepper
4 small roma tomatoes, diced
2 ripe avocados, diced
1 medium red onion, diced
6 ounces monterey jack cheese, in small cubes
1/2 cup chopped fresh cilantro
radish, cut in roses for garnish (optional)

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.

Nutrition Facts : Calories 736.6, Fat 62.1, SaturatedFat 22.6, Cholesterol 131.9, Sodium 1319.2, Carbohydrate 9.3, Fiber 3.5, Sugar 3, Protein 35.1

More about "salpicon spicy mexican beef salad recipes"

Salpicon is a slow-cooked tangy shredded Mexican meat salad with a delicious vinegar and lime vinaigrette, served with the freshest lettuce, tomatoes, cilantro …
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