SALPICON RECETTES

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SALPICON RECIPE | ALLRECIPES



Salpicon Recipe | Allrecipes 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.

Fourni par aalowrie

Catégories     World Cuisine    Latin American    Mexican

Temps total 6 hours 20 minutes

Temps de Préparation 20 minutes

Temps de Cuisson 6 hours 0 minutes

Rendement 15 servings

Les Quantités d'ingrédients 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
? cup apple cider vinegar
? 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

Pas à Pas:

  • 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.

Les Apports Nutritionnels : Calories 324 calories, CarbohydrateContent 23.3 g, CholesterolContent 49.9 mg, FatContent 18.3 g, FiberContent 4.5 g, ProteinContent 18 g, SaturatedFatContent 6.7 g, SodiumContent 652.8 mg, SugarContent 7.7 g

SALPICON (MEXICAN SHREDDED BEEF SALAD) RECIPE - FOOD.COM



Salpicon (Mexican Shredded Beef Salad) Recipe - Food.com image

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.

Temps total 9 hours 30 minutes

Temps de Préparation 8 hours

Temps de Cuisson 1 hours 30 minutes

Rendement 6 serving(s)

Les Quantités d'ingrédients 18

1 (1 lb) flank steak (or 1 lb. of beef brisket)
1 white onion, thickly sliced
1 tablespoon sea salt
2 cloves garlic, chopped
1 teaspoon black pepper
1 bay leaf
3 tablespoons white vinegar (distilled)
1 1/2 tablespoons fresh lime juice
1 tablespoon dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
1/3 cup olive oil
2 tomatoes, cut in eighths
1/2 cup thinly sliced bermuda onion
1 head shredded romaine lettuce
6 thinly sliced radishes
1 tablespoon chopped fresh cilantro
2 sliced avocados

Pas à Pas:

  • 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.

Les Apports Nutritionnels : Calories 383.7, FatContent 28.6, SaturatedFatContent 5.8, CholesterolContent 51.4, SodiumContent 1610.5, CarbohydrateContent 15.4, FiberContent 8.2, SugarContent 4.3, ProteinContent 19.6

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