Salpicon Recipes

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SALPICóN (NICARAGUAN MINCED MEAT) RECIPE



Salpicón (Nicaraguan Minced Meat) Recipe image

A traditional Nicaraguan dish made of lean simmered beef finely chopped with onions and bell peppers, optionally sautéed in butter, and finished with a squeeze of lime.

Provided by María del Mar Cuadra

Categories     Entree     Mains

Time 55m

Yield 6

Number Of Ingredients 9

2 pounds beef round, cut into 1 1/2 inch cubes
1 large green bell pepper, cored, seeded, and cut into 1 inch pieces
1 large white or yellow onion, peeled and cut into 1 inch pieces
Kosher salt
2 teaspoons black peppercorns
4 medium garlic cloves, peeled and smashed
Cold water
1 lime
4 tablespoons unsalted butter (optional)

Steps:

  • In a large pot, combine beef, half of the bell pepper, half of the onion, salt, peppercorns, and garlic. Add enough cold water to cover ingredients by 2 inches. Bring mixture to boil over medium-high heat, then immediately reduce heat to medium-low, and simmer until beef is cooked through, about 15 minutes.
  • Strain beef mixture through a fine-mesh strainer set over a large heatproof bowl; remove and discard bell pepper, onion, peppercorns, and garlic and discard liquid. Allow beef to cool for 10 minutes.
  • In a food processor fitted with a metal blade, combine half of the beef, half of the remaining bell pepper, and half of the remaining onion and pulse until mixture is finely chopped. Transfer to large mixing bowl and repeat with remaining beef, bell pepper, and onion. Squeeze lime over beef and toss to combine. Season with salt to taste.
  • Salpicón may be served immediately or toasted slightly in a skillet. To toast in a large skillet, melt butter over medium-high heat. Add beef and cook, stirring, until beef is beginning to crisp and dry out, about 15 minutes. Serve right away with white rice and small red kidney beans, or gallopinto .

Nutrition Facts : Calories 323 kcal, Carbohydrate 4 g, Cholesterol 136 mg, Fiber 1 g, Protein 47 g, SaturatedFat 5 g, Sodium 451 mg, Sugar 1 g, Fat 14 g, ServingSize serves 6, UnsaturatedFat 0 g

CHRISTI'S SALPICON



Christi's Salpicon image

My mom made this while I was growing up, and now I love to cook it for my own family. It's a great dish and super easy to make. Great with some fresh flour tortillas, cheese, sliced avocado, hot sauce, and pico de gallo. Also great for game-day parties. The leftovers freeze well!

Provided by ck839800

Categories     World Cuisine Recipes     Latin American     Mexican

Time 13h10m

Yield 8

Number Of Ingredients 6

1 (3 pound) boneless beef roast, or more to taste
2 quarts water to cover
1 (16 ounce) can stewed tomatoes
3 cloves garlic, minced
⅓ cup Italian-style salad dressing
1 (4 ounce) can chopped green chilies

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.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 5.6 g, Cholesterol 122.7 mg, Fat 37.2 g, Fiber 0.8 g, Protein 29.8 g, SaturatedFat 14.3 g, Sodium 571.4 mg, Sugar 3.2 g

SALPICON



Salpicon image

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

1 teaspoon kosher salt
1 teaspoon ground black pepper
1 (3 pound) beef brisket, trimmed
2 (12 ounce) cans tomato paste
water to cover
1 onion, halved
1 large carrot, quartered
1 stalk celery, quartered
1 cup chopped fresh cilantro, divided
2 cloves garlic, chopped
4 ounces chipotle peppers in adobo sauce
⅓ cup apple cider vinegar
⅓ cup extra-virgin olive oil
1 onion, minced
1 large tomato, chopped
salt and ground black pepper to taste
1 (12 ounce) package warm corn tortillas, or as needed
½ pound Monterey Jack cheese, shredded

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

TILAPIA SALPICON



Tilapia Salpicon image

A mixture of minced ingredients typically enjoyed cooled, salpicon can be made with your choice of beef, chicken or seafood. Shred seared tilapia and toss it with jalapeños, onions and cilantro for a flavorful taco filling.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 skinless tilapia fillets (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup fresh cilantro leaves
1/2 cup thinly sliced red onion
4 tablespoons lime juice
2 tablespoons Worcestershire sauce
1 jalapeño, seeded and finely chopped
8 to 12 corn tortillas
1/2 cup shredded iceberg lettuce
Sour cream and lime wedges, for serving

Steps:

  • Sprinkle the tilapia with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet over high heat until hot. Add the fish and cook, turning once, until golden and cooked through, about 10 minutes. Let the fish cool to warm, then shred with a fork.
  • Put the shredded fish and the oil from the skillet in a large bowl and toss with the cilantro, onion, lime juice, Worcestershire, jalapeño, 1 teaspoon salt and 1/2 teaspoon black pepper. Chill until ready to use.
  • Toast the tortillas directly over a burner set on medium, turning, until blackened in spots. Stack the tortillas as toasted.
  • Serve the tilapia salpicon with the tortillas, lettuce, sour cream and lime wedges.

SHREDDED BEEF TOSTADAS (SALPICON)



Shredded Beef Tostadas (Salpicon) image

Provided by Marcela Valladolid

Categories     main-dish

Time 2h40m

Yield 6 to 10 servings

Number Of Ingredients 16

One 2-pound boneless beef brisket
1 large white onion, quartered
Kosher salt
3/4 cup olive oil
6 tablespoons distilled white vinegar
1/4 cup fresh lime juice
1/4 cup minced red onion
2 tablespoons dried crumbled Mexican oregano
Freshly ground black pepper
1 cup seeded chopped cucumber (from 1/2 English or hothouse cucumber)
1 cup seeded chopped tomatoes (from 2 tomatoes)
1/2 cup capers, drained
1/4 cup chopped fresh cilantro
4 radishes, finely chopped
12 corn tortillas
2 avocados, halved, pitted, peeled and sliced, for serving

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



MEXICAN SALPICON image

Categories     Salad     Beef     Appetizer     Bake     Christmas     Cocktail Party     Super Bowl     Wedding     Healthy     Kosher for Passover

Yield 12-20 people

Number Of Ingredients 11

Large Brisket
One Whole Onion
Fresh Garlic
Bay Leaf
6-8 Large Limes
Olive Oil
Long Green Onions
Tomatoes
3-4 Jalapenos
Cilantro
Avocado

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.

SALPICóN DE MARISCO



Salpicón de marisco image

Transform this seafood starter with the help of a sprinkle of smoked paprika at the end. It's a great get-ahead dish that can be prepared the day before

Provided by Milli Taylor

Categories     Lunch, Starter

Time 40m

Yield Serves 4 as a starter

Number Of Ingredients 14

750g mussels in their shells
50ml sherry
1 garlic clove, sliced
1 bay leaf
½ red onion, finely chopped
½ green pepper and ½ red pepper, both cut into 1cm chunks
½ cucumber or 2 small Lebanese cucumbers, halved lengthways, deseeded and cut into 1cm chunks
3 tomatoes, quartered, deseeded and chopped
300g cooked king prawns, shelled and deveined
2 tbsp flat-leaf parsley, chopped
sweet smoked paprika, for sprinkling
150ml extra virgin olive oil
50ml sherry vinegar
½ tsp sugar

Steps:

  • Wash the mussels in a colander to remove any grit. Remove any stringy beards from the shells and check for any that are slightly open - give these a tap on a work surface, and discard if they remain open.
  • Tip the mussels into a large pan, then add the sherry, garlic and bay. Cover with a lid and steam over a medium-high heat for 3-4 mins, or until the mussels open. Drain and discard any unopened mussels. Remove and discard the shells. Set aside and leave to cool.
  • Tip the onions, peppers, cucumber and tomatoes into a bowl, then stir in the prawns, mussels and parsley.Tip the onions, peppers, cucumber and tomatoes into a bowl, then stir in the prawns, mussels and parsley.
  • Shake all the dressing ingredients in a sealed jar with some seasoning. Alternatively, whisk together in a small bowl. Pour over the salad, then gently stir to coat. Cover and chill for at least 2 hrs or overnight.
  • Bring the salad out of the fridge 30 mins before serving. Spoon onto a serving plate and sprinkle with a pinch of paprika, remembering that a little goes a long way.

Nutrition Facts : Calories 487 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1.8 milligram of sodium

SALPICON (SPICY MEXICAN BEEF SALAD)



Salpicon (Spicy Mexican Beef Salad) image

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

3 1/2-4 lbs fully trimmed beef brisket, section (flat cut)
1 large onion, chopped
8 cups beef stock
2 bay leaves
3 cloves garlic, minced
2 canned chipotle chiles
2 teaspoons salt
1 teaspoon black peppercorns
2 tablespoons reserved beef broth, from boiled brisket
1/3 cup chipotle chile in adobo
6 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 tablespoons white vinegar
1 tablespoon ketchup
1 tablespoon minced onion
1 clove garlic, minced
salt
fresh coarse ground black pepper
4 small roma tomatoes, diced
2 ripe avocados, diced
1 medium red onion, diced
6 ounces monterey jack cheese, in small cubes
1/2 cup chopped fresh cilantro
radish, cut in roses for garnish (optional)

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

SALPICON



Salpicon image

This composed salad of beef and purple potatoes originated in Santiago, Chile, where it's often served as a quick lunch. The dressing is a tangy, spicy mix, a good match against all the different textures. Some purple potatoes turn steely gray when cooked, but the color change won't affect the taste of this hearty salad. I got this recipe off of the msnbc web site. I have not tried it but it does look very good so I thought that I would share it with you all.

Provided by Gingerbear

Categories     Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 clove garlic, minced
1 tablespoon chili powder
5 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 lb hanger steak, trimmed of any excess fat
2 lbs purple potatoes, such as purple peruvians or all blues,scrubbed
3/4 cup white corn kernels (about 1 large ear) or 3/4 cup frozen corn, thawed
1 large avocado, peeled,pitted,and cut into 1/2 inch pieces
6 radishes, thinly sliced
2 scallions, thinly sliced
1/3 cup chopped fresh cilantro
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 dashes Tabasco sauce, to taste

Steps:

  • In a small bowl, mix the garlic, chili powder, 1 tablespoon of the lime juice, the cumin, and salt until well combined.
  • Massage this mixture into both sides of the hanger steak.
  • Cover and refrigerate the meat for at least 2 hours, but no more than 6 hours.
  • Meanwhile, bring a medium pot of salted water to a boil.
  • Add the potatoes and cook until tender when pierced with a fork, about 20 minutes.
  • Drain and cool, then cut into quarters, or 2-inch chunks, whichever is smaller.
  • Position the broiler rack 4 inches from the heat and preheat the broiler.
  • Place the hanger steak on a large lipped baking sheet.
  • Broil, turning once, about 3 minutes each side for medium.
  • Transfer the steak to a cutting board and let stand for 5 minutes.
  • Cut it in half, then slice each piece into thin strips against the grain, cutting in long strokes with the knife at a 45-degree angle to the cutting board.
  • Place the sliced steak, potatoes, corn, avocado, radishes, and scallions in a large bowl.

Nutrition Facts : Calories 551.9, Fat 36.8, SaturatedFat 5.2, Sodium 628.9, Carbohydrate 54.2, Fiber 11, Sugar 3.9, Protein 7.4

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2022-05-08 Beef Salpicao Salu Salo Recipes. garlic, smoked paprika, sea salt, soy sauce, rib eye steaks, cracked pepper and 3 more.
From yummly.com


SALPICóN TACO RECIPE - JUAN PABLO LOZA | FOOD & WINE
Instructions Checklist. Step 1. Stir together tomatoes, radishes, onion, cucumber, and salt in a medium bowl; let stand until juicy, about 5 minutes. Stir in chiles, orange juice, and lime juice ...
From foodandwine.com


SALPICóN - MEXICAN SHREDDED BEEF SALAD RECIPE - MAKE IT SKINNY …
2021-10-17 Once cool enough to handle, shred the beef using 2 forks. ALTERNATIVELY, place the hot steak in the bowl of a stand mixer, using low speed shred the steak. Monitor so the steak does not get over shredded. In a large bowl combine the lettuce, chile pepper, tomatoes, diced onion and fresh cilantro.
From makeitskinnyplease.com


GUATEMALAN SALPICON (SHREDDED BEEF AND MINT SALAD)
2015-09-17 Combine the meat and chopped mint, onion, tomato and jalapeno pepper in a large bowl. In a separate bowl, combine the lime juice from two limes, 3 Tablespoons of orange juice plus salt and pepper. Pour the lime juice mixture over the meat mixture and toss lightly with a fork. Chill in the refrigerator for at least one hour and then serve.
From internationalcuisine.com


CHICKEN SALPICóN RECIPE | MYRECIPES
Step 1. Add water to a large skillet, filling to a depth of 1 inch, and bring to a boil. Add chicken, and simmer 8 minutes or until done. Cool, and cut into thin strips. Advertisement. Step 2. Combine chicken, tomato, onion, cilantro, and jalapeño in a large bowl. Combine vinegar, salt, oil, and black pepper.
From myrecipes.com


EASY SPANISH SALPICON DE ATUN SALAD | SIMPLE. TASTY. GOOD.
Add extra pepper, salt, olive oil of white wine vinegar to taste until you think it's seasoned perfectly. Drain the canned tuna. Crumble it up roughly and place it on a deep plate. Then top with the pepper salad and sprinkle with extra pepper and some olive oil. Place the salpicon de atun in the fridge for 15 minutes. Serve cold.
From junedarville.com


SALPICóN DE POLLO – CHICKEN SALAD TOSTADAS (+ VIDEO)
2021-03-04 1. Place chicken breasts in a large pot with salt and enough water or broth to cover it by at least one inch. Bring to a simmer over medium high heat, reduce the heat and simmer for 30 minutes, until the chicken is white throughout but still moist. 2.
From atastefortravel.ca


SALPICON RECIPE : NPR
2006-05-12 Thirty minutes before serving, take the salpicon out of the refrigerator, taste for seasoning, and gently stir in the tomatoes and the avocados. …
From npr.org


SALPICóN DE CERDO (PORK MEDLEY) - MEXICAN APPETIZERS AND MORE
2015-02-06 Salpicón de Cerdo. In a large bowl add pork, lettuce, chopped tomatoes, red onions and cilantro. Toss together and add vinaigrette. Let sit for a few minutes. Taste and see if additional salt or pepper is needed. Broil corn tortillas in an oven for a few minutes until they crisp up a little. Could also fry corn tortillas in a skillet with 1- 2 ...
From mexicanappetizersandmore.com


CRAB SALPICON (SALPICóN DE JAIBA) | EASY MEXICAN SEAFOOD RECIPE
2014-08-01 For Simple Salpicon. Heat olive oil in a large skillet and add onion and celery. Sauté until slightly golden, about 5 minutes. Add the crab meat and serrano pepper. Stir and cook for another 5 minutes. Turn the heat off; add the cilantro, …
From mexicoinmykitchen.com


SALPICóN RECIPE (FRUIT BEVERAGE) | RECIPES.NET
2022-03-24 Dice all the fruits to equal size of ½-inch pieces. Refrigerate until ready to serve. When ready to serve, combine with sparkling soda, and place in a large pitcher or punch bowl.
From recipes.net


EASY SALPICON DE PULPO OCTOPUS SALAD | SIMPLE. TASTY. GOOD.
Add the olive oil and the red wine vinegar. Season with a pinch of pepper and salt as well. Stir the salad well. Then slice the chilled octopus tentacles into smaller bite-size bits and add them to the bowl. Stir and put the salpicon in the fridge for 30 minutes. Then check the seasoning and add extra pepper, salt, olive oil or red wine vinegar ...
From junedarville.com


SALPICóN DE RES: BEEF AND MINT SALAD FROM GUATEMALA
2019-01-08 Combine the meat and chopped mint, cilantro, onion, tomato, radishes and jalapeño pepper in a large non-metallic bowl. In a separate bowl, combine the lime juice from two limes, 3 Tablespoons of orange juice plus salt and pepper. Pour the lime juice dressing over the meat mixture and toss lightly with a fork.
From atastefortravel.ca


SALSA SALPICóN RECIPE | MYRECIPES
"Salpicón" means "something chopped up." For an authentic flavor boost, Jim prefers to use 1/2 habanero pepper, chopped, in place of the jalapeño pepper.
From myrecipes.com


MEXICAN SALPICON RECIPE - LAS RECETAS DE LAURA
2016-12-21 Place the beef in the pot, cover with water, add 3 bay leaves, 2 garlic cloves, ¼ onion, and 1 tablespoon of salt. Let cook. – To cook in a …
From lasrecetasdelaura.com


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