Salpicón De Res (Central American Shredded Beef Salad)
photo by Muffin Goddess
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 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)
directions
- 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.
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Reviews
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So good! I used skirt steak for the beef, and I added one chopped cucumber and a handful of chopped green olives to this. Instead of using the lime wedges for garnish, I just squeezed the juice from one lime into the salad, and I mixed in some chopped cilantro as well. Little bit spicy, little bit tangy, and very fresh tasting. The only thing I would do differently next time is either use a different cut of beef, or cook the skirt steak longer to make it a bit more tender. This was perfect for lunch as a tostada topping. Probably gonna make a pot of soup from the leftover beef broth, too. I'll definitely be making this again, thanks for posting! Made for CQ 2017 Central America
RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!