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 DE RES RECIPE/ SHREDDED BEEF SALAD
Popular throughout Central America & Mexico, Salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas. Easy to make in large quantities for parties and family gatherings.My Mom made this for me with my Tia Anita...I loved it,it was so good,yum !!!
Provided by marty olguin
Categories Salads
Time 2h55m
Number Of Ingredients 11
Steps:
- 1. Add the beef, onion 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 recipes. Shred the meat with your fingers when it is cool enough to handle.
- 2. Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
- 3. Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning.Add the crumbled Cotija Cheese. Spread on a serving platter and serve chilled or at room temperature with warm tortillas,or Tostadas or some Lettuce,like a lettuce wrap
- 4. Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún). ---------------------------------------------------- Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños. Garnish with lime wedges, cilantro and crumbled queso fresco if you like. Substitute lime juice for the vinegar for a more tropical flavor.
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 (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.
SALPICóN DE RES (CENTRAL AMERICAN SHREDDED BEEF SALAD)
Popular throughout Central America, salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas. It is especially easy to make in large quantities for parties and family gatherings. This version uses vinegar while the Mexican version tends to include lime juice. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Add the beef, onion 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 recipes. Shred the meat with your fingers when it is cool enough to handle.
- Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
- Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Spread on a serving platter and serve chilled or at room temperature with warm tortillas.
- VARIATIONS:.
- Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún).
- Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños.
- Garnish with lime wedges, cilantro and crumbled queso fresco if you like.
- Substitute sour orange juice or lime juice for the vinegar for a more tropical flavor.
SHREDDED BEEF SALAD
Categories Salad Beef Lunch Buffet Lime Steak Oregano Lettuce Simmer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- For beef:
- Place steak in large pot. Add enough water to cover steak by 2 inches (about 10 cups). Add onion, salt, garlic, peppercorns, and bay leaf. Bring to boil over high heat, skimming any foam from top of cooking liquid. Reduce heat to medium-low. Add oregano. Simmer un-covered until steak is tender, adding more water to cover steak if necessary, about 1 1/2 hours. Cool slightly. Refrigerate uncovered until meat and liquid are cold, at least 3 hours and up to 1 day.
- Remove steak from liquid, reserving liquid. Trim excess fat. Cut steak crosswise into 3 pieces, then shred coarsely. Transfer beef to large bowl. Add enough cooking liquid to bowl to cover beef completely.
- For vinaigrette:
- Whisk vinegar, lime juice, oregano, salt, and pepper in small bowl to blend. Gradually whisk in oil. (Shredded beef and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.)
- For assembly:
- Combine tomatoes, red onion, and 3 tablespoons vinaigrette in medium bowl; toss to coat. Season to taste with salt and pepper.
- Drain all cooking liquid from shredded beef. Add lettuce, radishes, and cilantro to bowl with beef. Mix in enough of remaining vinaigrette to coat. Season salad to taste with salt and pepper.
- Divide salad among plates; surround with tomato mixture. Garnish with avocado slices. Serve with corn chips.
More about "salpicon de res recipe shredded beef salad recipes"
SALPICóN, SHREDDED BEEF MEXICAN SALAD
From mexicoinmykitchen.com
4.7/5 (7)Total Time 1 hr 5 minsCategory Beef, SaladsCalories 467 per serving
- Place meat, onion, garlic, and bay leaf in a stockpot; cover with water and cook over a medium-high heat. When it starts boiling, reduce heat and simmer until meat is tender and can be easily shredded with a fork (about 2 1/2 hours). You can also cook the meat in your slow-cooker in the high setting for about 6 hours. If you’re cooking it in a pressure cooker, cook for 45 minutes.
- While the meat is cooking, mix the oil and vinegar in a small bowl. Crush the oregano with your fingers, add it to the dressing, and season with salt and pepper. Reserve for serving time.
- Transfer meat to a bowl to cool. Once cooled enough to handle, shred the beef using 2 forks, and season with salt.
- Place shredded beef in a large bowl and gently toss in the lettuce, onion, radishes, tomatoes, and olives.
SALPICóN DE RES: BEEF AND MINT SALAD FROM …
From atastefortravel.ca
Estimated Reading Time 9 mins
- Mince the onion very finely. You might be tempted to use a food processor to speed things up but don't give into the temptation as it will change the texture of the salad.
SALPICóN DE RES RECIPE (CENTRAL AMERICAN SHREDDED …
From whats4eats.com
SHREDDED BEEF SALAD (SALPICON DE RES)
From zarela.com
SALPICON DE RES~ SHREDDED BEEF BRISKET SALAD - LA …
From pinaenlacocina.com
SALPICN DE RES CENTRAL AMERICAN SHREDDED BEEF SALAD RECIPES
From recipegoulash.cc
SALPICóN DE RES: AN EASY GUATEMALAN RECIPE - GROWING UP BILINGUAL
From growingupbilingual.com
SALPICóN – MEXICAN SHREDDED BEEF SALAD
From mexicanfoodjournal.com
THIS ISN'T RABBIT FOOD: 11 SALADS THAT SATISFY
From msn.com
SALPICON DE RES (BEEF SALPICON) - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
SALPICON DE RES: A TRADITIONAL MEXICAN SHREDDED BEEF SALAD RECIPE
From mytastysnacks.com
SHREDDED BEEF SALAD (SALPICON) | SAVEUR
From saveur.com
MEXICAN SALPICóN DE RES – CLAUDIA'S TABLE
From claudiastable.com
SALPICóN (MEXICAN SHREDDED BEEF SALAD) - DISH 'N' THE KITCHEN
From dishnthekitchen.com
SALPICóN DE RES - MUY BUENO COOKBOOK
From muybuenocookbook.com
SALPICON DE RES - ALL WAYS DELICIOUS
From allwaysdelicious.com
30+ CINCO DE MAYO POTLUCK RECIPES - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
MEXICAN SHREDDED BEEF SALAD RECIPE - MAKE IT SKINNY PLEASE
From makeitskinnyplease.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