Salpicón de res, a vibrant and flavorful Central American shredded beef salad, tantalizes taste buds with its zesty blend of tender beef, crisp vegetables, and tangy dressing. Originating from El Salvador, this delectable dish has captivated palates throughout the region and beyond. Discover the authentic taste of salpicón de res with our carefully curated collection of recipes, each offering unique variations to suit every preference. From the classic Salvadoran recipe to modern interpretations with a twist, our culinary journey takes you on an exploration of this beloved salad's diverse culinary landscape. Get ready to savor the harmonious balance of textures and flavors as you embark on this culinary adventure.
Check out the recipes below so you can choose the best recipe for yourself!
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 - MEXICAN SHREDDED BEEF SALAD
This is my recipe for Salpicon. Traditionally it is served on top of tostadas. This is great recipe for get-togethers as it feed a very large crowd. The more you let it sit, once it is finished; the better it tastes. Enjoy! NOTE: The measurements for the olive oil, vinegar, olives and oregano are approximations. I always eyeball. Sorry! Just adjust as you go along. Also, for the chiles use as many as you like. If you like things mild, use 1 or 2. If you like it spicy use 4 or 5; which is what I use most of the time. Make sure the chiles are the pickled kind not fresh, it won't work with fresh chiles.
Provided by Cooking Queen
Categories Mexican
Time P1DT8h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- SHREDDED BEEF:.
- Add the beef, onion, garlic, bay leaf 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 uses.
- Shred the meat with your fingers when it is cool enough to handle.
- SALPICON:.
- Place shredded beef in a large bowl, add lettuce, tomatoes, green olives, and chiles.
- Drizzel with olive oil, white vinegar and toss to incoporate all ingredients. Add oregano and salt and pepper toss again.
- Taste and adjust seasoning. If it's too dry add a little more oil and vinegar, a little at a time.
- You can serve immediately or let sit for a 30 minutes. Serve with tostadas and bottled hot sauce if you like.
Nutrition Facts : Calories 602.9, Fat 32.8, SaturatedFat 10.3, Cholesterol 183.7, Sodium 1471.9, Carbohydrate 9.7, Fiber 3.3, Sugar 4.8, Protein 64.5
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.
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.
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.
Tips:
- Use flank steak or skirt steak for the best results. These cuts of beef are tender and flavorful, and they cook quickly.
- Marinate the beef for at least 30 minutes, or up to overnight. This will help to tenderize the meat and infuse it with flavor.
- Cook the beef over high heat until it is cooked to your desired doneness. Be careful not to overcook the beef, or it will become tough.
- Shred the beef against the grain. This will make it easier to eat and absorb the flavors of the marinade.
- Use fresh, ripe vegetables for the salad. This will give the salad the best flavor and texture.
- Dress the salad with a simple vinaigrette or salsa. This will help to brighten the flavors of the salad and make it more refreshing.
Conclusion:
Salpicón de res is a delicious and refreshing salad that is perfect for a summer meal. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a quick and easy meal, give salpicón de res a try!
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