SPEEDY GROUND BEEF SALPICON
In this speedy way to enjoy Tex-Mex, toss ground beef, cilantro and fresh veggies together before topping your tostada shell and finishing with cheese.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Brown meat in skillet; drain. Cool completely.
- Toss lettuce with tomatoes, onions and cilantro in large bowl. Add meat, dressing and lime juice; mix lightly.
- Spoon onto tostada shells; top with cheese and avocados.
Nutrition Facts : Calories 490, Fat 29 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 80 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 30 g
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
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
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
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 (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
More about "speedy ground beef salpicon recipes"
SALPICóN, SHREDDED BEEF MEXICAN SALAD | MEXICAN RECIPES
From mexicoinmykitchen.com
30 EASY GROUND BEEF RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SALPICóN OF BEEF | WILLIAMS SONOMA
From williams-sonoma.com
SALPICóN (NICARAGUAN MINCED MEAT) RECIPE - SERIOUS EATS
From seriouseats.com
SALPICON (SAVORY MEXICAN SHREDDED BEEF) - MAGNOLIA …
From magnoliadays.com
SALPICON - A SPICY, MEXICAN SUMMER BEEF SALAD - WHIPPED
From whippedtheblog.com
SALPICóN OF BEEF | WILLIAMS SONOMA
BEEF SALPICAO RECIPE - PINOY RECIPE AT IBA PA
From pinoyrecipe.net
75 SIMPLE AND DELICIOUS GROUND BEEF RECIPES | TASTE OF HOME
From tasteofhome.com
BEEF SALPICóN TOSTADAS RECIPE - MAMIVERSE
From mamiverse.com
SPEEDY GROUND BEEF SALPICON RECIPE | RECIPES, SALPICON RECIPE, …
From pinterest.co.uk
BEEF SALPICóN RECIPE - QUERICAVIDA.COM
From quericavida.com
15 QUICK AND EASY GROUND BEEF DINNER RECIPES - THE …
From thespruceeats.com
RECIPE: SALPICóN - LOS ANGELES TIMES
From latimes.com
SHREDDED BEEF TOSTADAS (SALPICON) RECIPE - EASY RECIPES
From recipegoulash.cc
85 SUPER EASY GROUND BEEF DINNERS | TASTE OF HOME
From tasteofhome.com
GUATEMALAN CUISINE: SALPICóN - THE FOODIES' KITCHEN
From thefoodieskitchen.com
QUICK AND EASY BEEF SALPICAO - KAWALING PINOY
From kawalingpinoy.com
SALPICóN DE RES (HONDURAN CHOPPED BEEF) - SUELLEN PINEDA
From suellenpineda.com
MARCELA’S SALPICON - BEWITCHING KITCHEN
From bewitchingkitchen.com
SALPICON DE RES (BEEF SALPICON) - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
SALPICON: MEXICAN SHREDDED BEEF SALAD - MARICRUZ AVALOS
From maricruzavalos.com
BEEF SALPICÓN RECIPE - ELLE DECOR
From elledecor.com
SALPICON DE RES - ALL WAYS DELICIOUS
From allwaysdelicious.com
BEEF SALPICóN RECIPE - RECIPESTIC
From recipestic.com
RECIPE OF BEEF SALPICON 2021 EASY RECIPE TOP
From easyrecipe.top
26 BEST HEALTHY GROUND BEEF RECIPES IDEAS - PINTEREST.NZ
From pinterest.nz
10 BEST SALPICAO RECIPES | YUMMLY
From yummly.com
SPEEDY GROUND BEEF SALPICON - GLUTEN FREE RECIPES
From fooddiez.com
SALPICON RECIPE (FIERY MEXICAN PICKLED ONION RELISH
From barbecuebible.com
25 GROUND BEEF RECIPES, EASY RECIPES WITH GROUND BEEF - FOOD
From foodandwine.com
CHRISTI'S SALPICON RECIPE - EASY RECIPES
From recipegoulash.cc
BEEF SALPICON RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
IMPOSSIBLE TM SALPICóN TOSTADAS FROM GOLDBELLY RECIPE
From impossiblefoods.com
SALPICóN – MEXICAN SHREDDED BEEF SALAD
From mexicanfoodjournal.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