Salpicon - Mexican Shredded Beef Salad |
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Prep Time: 1800 Minutes Cook Time: 0 Minutes |
Ready In: 1800 Minutes Servings: 8 |
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This is my recipe for Salpicon. Traditionally it is served on top of tostadas. This is great recipe for get-togethers as it feed a very large crowd. The more you let it sit, once it is finished; the better it tastes. Enjoy! NOTE: The measurements for the olive oil, vinegar, olives and oregano are approximations. I always eyeball. Sorry! Just adjust as you go along. Also, for the chiles use as many as you like. If you like things mild, use 1 or 2. If you like it spicy use 4 or 5; which is what I use most of the time. Make sure the chiles are the pickled kind not fresh, it won't work with fresh chiles. Ingredients:
3 lbs beef flank steak or 3 lbs skirt steaks |
1 whole onion, cut in half |
2 peeled garlic cloves |
1 bay leaf |
1 tablespoon salt |
8 cups water |
1 head iceberg lettuce, shredded |
4 medium tomatoes, diced |
1 -5 canned serrano peppers or 1 -5 jalapeno chile, diced |
1 cup of sliced greed olive |
1/4 cup olive oil |
1/4 cup white vinegar |
2 tablespoons dry oregano |
salt and pepper |
Directions:
1. SHREDDED BEEF:.
2. Add the beef, onion, garlic, bay leaf and salt to a large pot and add water to cover.
3. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender.
4. Remove the meat and reserve the stock for soup or other uses.
5. Shred the meat with your fingers when it is cool enough to handle.
6. SALPICON:.
7. Place shredded beef in a large bowl, add lettuce, tomatoes, green olives, and chiles.
8. Drizzel with olive oil, white vinegar and toss to incoporate all ingredients. Add oregano and salt and pepper toss again.
9. Taste and adjust seasoning. If it's too dry add a little more oil and vinegar, a little at a time.
10. You can serve immediately or let sit for a 30 minutes. Serve with tostadas and bottled hot sauce if you like.
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