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.
SHREDDED BEEF TOSTADAS (SALPICON)
Provided by Marcela Valladolid
Categories main-dish
Time 2h40m
Yield 6 to 10 servings
Number Of Ingredients 16
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.
SALPICON (SPICY MEXICAN BEEF SALAD)
This hearty recipe is from The Border Cookbook by Cheryl and Bill Jamison. This is one of those "flexible" recipes. It serves a lot as a meal, and more as an appetizer. You can adjust the heat by reducing or eliminating the chipotles, or by substituting a milder chile. You can serve it warm, or cold. It's a great party recipe because you can partially prepare a few days before the event. You can prepare the meat in the crockpot, oven, BBQ, or pressure cooker, if you prefer. I've listed the stove top version.
Provided by PanNan
Categories Meat
Time 4h40m
Yield 24 appetizer servings, 10 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 736.6, Fat 62.1, SaturatedFat 22.6, Cholesterol 131.9, Sodium 1319.2, Carbohydrate 9.3, Fiber 3.5, Sugar 3, Protein 35.1
MEXICAN ROAST BEEF SALAD (SALPICON)
You can use leftover roast beef or steak in this main dish salad! Adapted from Woman's Day magazine (May, 2005) You may use the dressing posted here, or your own! I like this with balsamic dressing, but I pour the dressing posted here first, then the balsamic on top.
Provided by Sharon123
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the dressing:.
- Place dressing ingredients into a large bowl. Whisk to blend. Set aside.
- For the salad:.
- Place salad ingredients in a bow. Toss to mix and coat. Mound the salad on a platter; pour over dressing and sprinkle with the pumpkin seeds to garnish. Enjoy!
Nutrition Facts : Calories 514.2, Fat 29.2, SaturatedFat 8.3, Cholesterol 150.3, Sodium 3340.3, Carbohydrate 20.1, Fiber 7.2, Sugar 5.8, Protein 44.3
SALPICON
This is a very versatile recipe that can be served warm or chilled. I have used this for many catering jobs and always have requests for the recipe.
Provided by aalowrie
Categories World Cuisine Recipes Latin American Mexican
Time 6h20m
Yield 15
Number Of Ingredients 18
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.
Nutrition Facts : Calories 324 calories, Carbohydrate 23.3 g, Cholesterol 49.9 mg, Fat 18.3 g, Fiber 4.5 g, Protein 18 g, SaturatedFat 6.7 g, Sodium 652.8 mg, Sugar 7.7 g
SALPICON - MEXICAN SHREDDED BEEF SALAD
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.
Provided by Cooking Queen
Categories Mexican
Time P1DT8h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- SHREDDED BEEF:.
- Add the beef, onion, garlic, bay leaf 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 uses.
- Shred the meat with your fingers when it is cool enough to handle.
- SALPICON:.
- Place shredded beef in a large bowl, add lettuce, tomatoes, green olives, and chiles.
- Drizzel with olive oil, white vinegar and toss to incoporate all ingredients. Add oregano and salt and pepper toss again.
- Taste and adjust seasoning. If it's too dry add a little more oil and vinegar, a little at a time.
- You can serve immediately or let sit for a 30 minutes. Serve with tostadas and bottled hot sauce if you like.
Nutrition Facts : Calories 602.9, Fat 32.8, SaturatedFat 10.3, Cholesterol 183.7, Sodium 1471.9, Carbohydrate 9.7, Fiber 3.3, Sugar 4.8, Protein 64.5
SPICY MEXICAN BEEF
A different way to do tacos. Super Simple because it can be done in the crockpot or on the stovetop.
Provided by LAURIE
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat a small amount (enough to barely cover bottom of pan) of olive oil in a large skillet over medium-high heat.
- Add the onion, beef and garlic.
- Cook, stirring frequently until meat is browned.
- While meat is cooking, stir together the lime juice, cilantro and salt.
- When the meat is browned, stir in the cilantro mixture.
- Pour in the salsa; cover and simmer for about 1 hour; stirring occasionally, until meat is tender.
- To serve fill tortilla shells with about 2 tablespoons beef mixture and top with lettuce, tomatoes, cheese and sour cream or your choice or taco toppings.
- Crock pot variation: Place beef in crock pot.
- Add remaining ingredients and cover.
- Cook on LOW setting 8 hours or until beef is tender.
Nutrition Facts : Calories 422.2, Fat 29.3, SaturatedFat 11.6, Cholesterol 118, Sodium 414.5, Carbohydrate 7.4, Fiber 1.4, Sugar 3.1, Protein 31.4
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
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