Mexican Salpicon Recipes

SALPICON (SPICY MEXICAN BEEF SALAD)

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.

SALPICON (MEXICAN SHREDDED BEEF SALAD)

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.

SHREDDED BEEF TOSTADAS (SALPICON)

Steps:

• Put the brisket in a large pot and fill with enough water to cover the meat by an inch. Add the onion quarters and 1/4 cup salt. Bring to a boil. Reduce the heat to medium and simmer partially covered until the brisket is very tender, 2 1/2 hours. Add more water if needed to keep the meat covered. Turn off the heat and let the brisket cool in the cooking liquid to room temperature. Drain the brisket, discard the water and cool completely.
• Meanwhile, prepare the vinaigrette by whisking the olive oil and vinegar in a medium bowl until well combined. Add the lime juice, red onion and oregano and whisk again. Season the vinaigrette with salt and pepper.
• Shred the brisket into a large bowl. Add the cucumbers, tomatoes, capers, cilantro and radishes and toss to combine. Add the vinaigrette and toss to coat. Season with additional salt and pepper if needed.
• To make the grilled tostadas: Heat a grill pan on the stovetop over medium-high heat. Place a corn tortilla onto the hot pan until the tortilla is crisp with a slight char. Cook for about 5 minutes each side. Scoop the shredded beef salad onto the grilled tostada and garnish with some avocado slices.

MEXICAN SALPICON

Steps:

• SALPICON First day: Trim the brisket, cook it whole with a whole onion sliced, about 5 pieces of fresh garlic sliced, and a bay leaf. I cook it at 400 degrees for about 3 hours. While the brisket is cooking, freshly squeeze about 6-8 large Limes. They must be limes, not lemons, nor lime/lemon juice, fresh Limes!! Once the brisket is cooked, let it cool.... then put on a pair of gloves and hand shred the brisket. Shredding it will make it look long and stringy, once the brisket is shredded, I take bundles of it and place it on the chopping block to size the length down so that guest will be able to eat it with tostadas, but not too short as the look of shredded brisket is much more appealing than brisket chopped. Next, marinade the brisket in a little bit of Olive Oil (I use 1-2 tablespoons) and all the lime juice. This marinaded brisket needs to go into the refrigerator overnight. DAY TWO: Chop up some long green onions, using mostly the stems chopped in little circles. Chop up some tomatoes into little diced sized pieces. Chop up some cilantro, (trash the stems, but don't worry if some get in) Chop up some jalapeno (Caution: If your audience is not into hot, then you could separate some of the brisket for those that don't like the kick or slice the jalapeno so that it can easily be pulled out. ) I added a little jalapeno but not too much to make it very hot and put some jalapeno on the side. Garnish with cilantro and slices of Avocado. Serve cold with tostadas.

CHRISTI'S SALPICON

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Place roast in deep pan with enough water to cover; add tomatoes and garlic. Cover pan with aluminum foil or a lid.
• Roast beef, adding water regularly to keep meat covered, until the meat pulls apart easily with a pair of forks, about 5 hours.
• Remove roast to a cutting board and shred meat completely. Put shredded meat in a mixing bowl; add Italian-style dressing and green chiles and mix.
• Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

SALPICON

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Sprinkle kosher salt and 1 teaspoon black pepper over the fatty side of brisket. Spread tomato paste over entire brisket. Place brisket, fat-side up, in a heavy pot; pour in enough water to cover brisket. Add halved onion, carrot, celery, 1/2 of the cilantro, and garlic to the pot. Bring liquid to a boil. Cover pot with a lid or aluminum foil and transfer to oven.
• Bake in the preheated oven until brisket is very tender, about 6 hours.
• Blend chipotle peppers in adobo sauce in a a food processor until finely chopped. Add vinegar to peppers and continue processing; drizzle olive oil into mixture until smooth.
• Remove brisket from liquid and cool slightly. Slice meat across the grain into 2-inch slices; shred thoroughly with a fork.
• Combine shredded meat, chopped onion, tomato, remaining cilantro, and pepper mixture in a large bowl; season with salt and pepper. Serve meat mixture with corn tortillas and top meat with Monterey Jack cheese.

DELICIOUS SALPICóN OVER SPANISH OMELET

Steps:

• You'll need two nonstick skillets (an 8-inch and a 10-inch one) and a medium pot.
• In the 10-inch skillet, fry the potato slices, cook at medium heat for about 15 to 20 minutes. Pinch them occasionally with a fork to make sure they are soft. Remove from the heat, drain by using paper towels to remove excess oil and pour them in the medium bowl, add the beaten eggs, season to taste and mix well. Discard the oil and wipe the skillet with a cloth.
• Add one tablespoon of olive oil and spread on the 8-inch skillet, if needed use your hand, let it warm up at medium to low heat. Incorporate the egg mix, cook covered for 10 minutes. Very carefully, flip over and let it cook another 5 minutes. Boil the sausage (chorizo) in the pot with a cup of water and cook for 5 minutes, let it cool and cut in small chunks.
• While the omelet is cooking, start making the sausage salpicón. Add the remaining olive oil to the other saucepan you used to fry the potatoes. Stir-fry the onion for 1 minute; add the pepper, sausage, tomato, bacon, and let cook for 2 minutes. When the omelet is ready, serve in a large plate and pour the salpicón over it. Add the cheese and decorate with cilantro. Accompany with baguette or French bread.