Salpicón De Res Central American Shredded Beef Salad Recipes

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SALPICóN DE RES (CENTRAL AMERICAN SHREDDED BEEF SALAD)



Salpicón De Res (Central American Shredded Beef Salad) image

Popular throughout Central America, salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas. It is especially easy to make in large quantities for parties and family gatherings. This version uses vinegar while the Mexican version tends to include lime juice. Enjoy!

Provided by Nif_H

Categories     Vegetable

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 -2 1/2 lbs beef flank steak or 2 -2 1/2 lbs skirt steaks
1 onion, chopped
1/3 cup olive oil
1/4 cup vinegar
1 -2 teaspoon dried oregano
salt and pepper, to taste
3 tomatoes, seeded and chopped
1 onion, thinly sliced
3 serrano chilies, chopped or minced
2 avocados, chopped
lime wedge (optional)
lettuce leaf, to put salad on (optional)

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.

SALPICON DE RES RECIPE/ SHREDDED BEEF SALAD



Salpicon de Res Recipe/ Shredded Beef Salad image

Popular throughout Central America & Mexico, Salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas. Easy to make in large quantities for parties and family gatherings.My Mom made this for me with my Tia Anita...I loved it,it was so good,yum !!!

Provided by marty olguin

Categories     Salads

Time 2h55m

Number Of Ingredients 11

3 lb beef flank or skirt steak
1 large onion, chopped
1/3 c olive oil
1/4 c vinegar
1-2 tsp oregano
salt and pepper -- to taste
3-4 tomatoes, seeded and chopped
1 large onion, thinly sliced
3 serrano chiles, chopped or minced
3-4 avocados, chopped
1 whole queso cotija,it is crumbly/crumble by hand

Steps:

  • 1. 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.
  • 2. 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.
  • 3. Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning.Add the crumbled Cotija Cheese. Spread on a serving platter and serve chilled or at room temperature with warm tortillas,or Tostadas or some Lettuce,like a lettuce wrap
  • 4. 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 lime juice for the vinegar for a more tropical flavor.

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

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.

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