SALPICóN (NICARAGUAN MINCED MEAT) RECIPE
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
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
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
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
TILAPIA SALPICON
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
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)
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.
MEXICAN SALPICON
Categories Salad Beef Appetizer Bake Christmas Cocktail Party Super Bowl Wedding Healthy Kosher for Passover
Yield 12-20 people
Number Of Ingredients 11
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
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
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)
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
SALPICON
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
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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- Transfer meat to a bowl to cool. Once cooled enough to handle, shred the beef using 2 forks, and season with salt.
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