Salpicon

"This is a topping for tostadas in Mexico. You can use as many ingredients as you like, depending on what you have available. The only thing I would not omit are the spices, tomatoes, onions and garlic. The measurements for the spices are an average--you can add more or less according to taste."
 
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Ready In:
1hr 30mins
Ingredients:
17
Serves:
4-6
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ingredients

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directions

  • In a pressure cooker, cook meat in water seasoned with onion garlic and herbs (your choice) and salt and pepper until tender.
  • Remove meat from broth and let cool (I save the broth and use it for soup).
  • Once cool, shred the beef either in a food processor or by hand. You want very thin strands of beef.
  • Add all of the rest of the ingredients along with the olive oil and lime juice.
  • Chill in fridge or serve at room temperature on tostadas spread first with refried beans and then the Salpicon.
  • Garnish with avocado, Cotija Cheese and salsa of your choice.

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RECIPE SUBMITTED BY

I live in Cancun, ben here over 30 years. I will cook pretty much anything at least once. Hate the heat here! Don't believe anyone that says you get used to it!
 
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