SHREDDED BEEF SALAD
Categories Salad Beef Lunch Buffet Lime Steak Oregano Lettuce Simmer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- For beef:
- Place steak in large pot. Add enough water to cover steak by 2 inches (about 10 cups). Add onion, salt, garlic, peppercorns, and bay leaf. Bring to boil over high heat, skimming any foam from top of cooking liquid. Reduce heat to medium-low. Add oregano. Simmer un-covered until steak is tender, adding more water to cover steak if necessary, about 1 1/2 hours. Cool slightly. Refrigerate uncovered until meat and liquid are cold, at least 3 hours and up to 1 day.
- Remove steak from liquid, reserving liquid. Trim excess fat. Cut steak crosswise into 3 pieces, then shred coarsely. Transfer beef to large bowl. Add enough cooking liquid to bowl to cover beef completely.
- For vinaigrette:
- Whisk vinegar, lime juice, oregano, salt, and pepper in small bowl to blend. Gradually whisk in oil. (Shredded beef and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.)
- For assembly:
- Combine tomatoes, red onion, and 3 tablespoons vinaigrette in medium bowl; toss to coat. Season to taste with salt and pepper.
- Drain all cooking liquid from shredded beef. Add lettuce, radishes, and cilantro to bowl with beef. Mix in enough of remaining vinaigrette to coat. Season salad to taste with salt and pepper.
- Divide salad among plates; surround with tomato mixture. Garnish with avocado slices. Serve with corn chips.
SALPICON (MEXICAN SHREDDED BEEF SALAD)
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
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.
SALPICóN DE RES (CENTRAL AMERICAN SHREDDED BEEF SALAD)
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
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.
TOSTADAS DE SALPICON (SHREDDED BEEF)
Tostadas are a common dinner at our home. I fry my own corn tortillas since I think they taste so much better than store bought. I also fry my own pinto beans in bacon drippings. But for ease and convenience store bought will do. We top our tostadas with shredded lettuce, tomatoes, cheese, sour cream, and salsa.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tostada Recipes
Time 1h45m
Yield 4
Number Of Ingredients 16
Steps:
- Combine chuck roast, broth, tomatoes, onion, bay leaves, serrano chiles, lime juice, vinegar, oregano, salt, and pepper in a large pot pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours.
- Remove roast from pot and shred meat with 2 forks.
- To assemble tostadas, spread a layer of refried beans on tortillas, layer shredded beef, lettuce, tomatoes, cheese, sour cream and salsa.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 32.2 g, Cholesterol 60.3 mg, Fat 16.9 g, Fiber 7.5 g, Protein 21.1 g, SaturatedFat 7.1 g, Sodium 649.3 mg, Sugar 7.6 g
More about "salpicon de res recipe shredded beef salad"
SALPICóN, SHREDDED BEEF MEXICAN SALAD | MEXICAN RECIPES
From mexicoinmykitchen.com
4.7/5 (6)Total Time 1 hr 5 minsCategory Beef, SaladsCalories 467 per serving
- Place meat, onion, garlic, and bay leaf in a stockpot; cover with water and cook over a medium-high heat. When it starts boiling, reduce heat and simmer until meat is tender and can be easily shredded with a fork (about 2 1/2 hours). You can also cook the meat in your slow-cooker in the high setting for about 6 hours. If you’re cooking it in a pressure cooker, cook for 45 minutes.
- While the meat is cooking, mix the oil and vinegar in a small bowl. Crush the oregano with your fingers, add it to the dressing, and season with salt and pepper. Reserve for serving time.
- Transfer meat to a bowl to cool. Once cooled enough to handle, shred the beef using 2 forks, and season with salt.
- Place shredded beef in a large bowl and gently toss in the lettuce, onion, radishes, tomatoes, and olives.
GUATEMALAN SALPICON (SHREDDED BEEF AND MINT SALAD)
From internationalcuisine.com
SHREDDED BEEF SALAD (SALPICON DE RES) - ZARELA MARTíNEZ
From zarela.com
SALPICóN DE RES AL CHIPOTLE (BEEF AND POTATO SALAD WITH …
From allroadsleadtothe.kitchen
SALPICóN DE RES + VIDEO - EASY AUTHENTIC MEXICAN …
From inmamamaggieskitchen.com
SALPICóN DE RES: BEEF AND MINT SALAD FROM GUATEMALA
From atastefortravel.ca
SALPICON: MEXICAN SHREDDED BEEF SALAD - MARICRUZ AVALOS …
From maricruzavalos.com
SALPICóN DE RES RECIPE (CENTRAL AMERICAN SHREDDED …
From whats4eats.com
SALPICON DE RES MEXICAN SHREDDED BEEF SALAD - ALL WAYS …
From allwaysdelicious.com
5/5 (8)Category Main Dish RecipesCuisine MexicanTotal Time 2 hrs 45 mins
SHREDDED BEEF SALAD ( SALPICóN DE RES ) - COMBO PLATE
From comboplate.net
Estimated Reading Time 3 mins
SALPICóN DE RES - MUY BUENO COOKBOOK
From muybuenocookbook.com
MEXICAN SHREDDED BEEF SALAD RECIPE - MAKE IT SKINNY PLEASE
From makeitskinnyplease.com
SALPICON DE RES RECIPE/ SHREDDED BEEF SALAD
From pinterest.fr
SALPICON DE RES RECIPE/ SHREDDED BEEF SALAD
From pinterest.co.uk
BRISKET SALPICON DE RES SALAD FOR A LARGE GROUP (BEEF SALAD) …
From cookeatshare.com
SHREDDED BEEF SALAD TOSTADAS (SALPICON DE RES TOSTADAS)
From pinterest.ca
SALPICóN – MEXICAN SHREDDED BEEF SALAD
From mexicanfoodjournal.com
SALPICóN DE POLLO – CHICKEN SALAD TOSTADAS (+ VIDEO)
From atastefortravel.ca
COLD BEEF SALAD: SALPICON DE RES - MEXCONNECT
From mexconnect.com
SHREDDED BEEF SALAD TOSTADAS (SALPICON DE RES TOSTADAS)
From confessionsofafoodie.me
SHREDDED BEEF SALAD (SALPICON) - SAVEUR
From saveur.com
SALPICON DE RES~ SHREDDED BEEF BRISKET SALAD - LA PIñA EN LA COCINA
From pinaenlacocina.com
SALPICON DE RES (BEEF SALPICON) - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
SALPICóN DE RES - MUY BUENO COOKBOOK
From muybuenocookbook.com
SALPICóN DE RES RECIPE – MY ROI LIST
From myroilist.com
SALPICON BEEF TACO SALAD | KITA ROBERTS PASSTHESUSHI.COM
From passthesushi.com
MEXICAN SALPICóN DE RES - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
SALPICóN (SHREDDED BEEF SALAD) - CUERNAKITCHEN.COM
From cuernakitchen.com
HOW TO MAKE SALPICóN | EASY MEXICAN SHREDDED BEEF SALAD
From youtube.com
SALPICóN DE RES | TRADITIONAL SALAD FROM MEXICO - TASTEATLAS
From tasteatlas.com
SALPICON DE RES RECIPE/ SHREDDED BEEF SALAD - PINTEREST
From pinterest.com
MAKE-AHEAD BEEF SALAD IS A REFRESHING MEAL ON A WARM DAY
From sandiegouniontribune.com
MEXICAN SALPICóN DE RES - CLAUDIA'S TABLE
From claudiastable.com
SALPICON DE RES | RECIPELION.COM
From recipelion.com
SHREDDED BEEF SALAD (SALPICóN DE RES) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SALPICON DE POLLO- MEXICAN CHICKEN SALAD - LA PIñA EN LA COCINA
From pinaenlacocina.com
SALPICóN DE RES: AN EASY GUATEMALAN RECIPE
From growingupbilingual.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love