Mexican Beef Salad Recipes

MEXICAN BEEF SALADS

Steps:

• MAKE SALADShred lettuce, dice cheese into small cubes and cut cherry tomatoes in half. Slice capsicum and avocado into strips. Drain and rinse kidney beans.
• Divide lettuce, cheese, tomatoes, capsicum, avocado and beans between individual serving plates.
• MAKE DRESSINGWhisk together all dressing ingredients. Season to taste with salt and pepper.
• COOK STEAK AND CORNShuck corn and microwave for 4 minutes. Combine oil, oregano, cumin, paprika, salt and pepper in a small bowl. Rub all over the steak. Heat a large chargrill pan over a medium-high heat. Add steak and cook for 3 minutes each side, or until cooked to your liking. Remove onto a wooden board and cover with foil to rest.
• Add corn to the pan and chargrill for a few minutes, turning frequently. Remove from the pan and (holding the end with something heatproof!) carefully run a knife down the corn to remove the kernels. Slice the steak into strips.
• SERVETop salads with corn and steak. Drizzle with dressing and crush corn chips over the top. Serve with coriander, if using.

MEXICAN ROAST BEEF SALAD (SALPICON)

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!

SALPICON (SPICY MEXICAN BEEF SALAD)

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.