SALPICÓN DE RES
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.
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hashem Attar
[email protected]I would not recommend this recipe to anyone.
Elizabeth Albertson
[email protected]This recipe was a total disaster. The beef was tough and the dressing was too sour.
Adnan Mustapha
[email protected]The salpicón was a bit too greasy for my liking.
Jenson Pierre
[email protected]I found this recipe to be a bit bland. I think it could use more seasoning.
Comp0
[email protected]This salpicón was a little too spicy for my taste, but overall it was a good dish.
Vikas Sharma
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Kate MixVideos
[email protected]This recipe is a keeper! My family loved it.
Emmily Jepkemboi
[email protected]Amazing salpicón! The beef was cooked perfectly and the flavors were out of this world.
Ishadi Jayasooriya
[email protected]Followed the recipe to a T and it turned out great! Will definitely make again.
Kailley Frias
[email protected]This dish was easy to make and incredibly delicious. I especially loved the tangy dressing.
Jackie Nakamya
[email protected]I'm not usually a fan of salpicón, but this recipe changed my mind. The combination of beef, vegetables, and dressing was perfect.
Ishika Thapa
[email protected]This salpicón de res was a hit at my last party! The flavors were incredible and the beef was so tender. I'll definitely be making this again.