Salpicón (Shredded Beef Salad)
- 3 lb beef flank or skirt steak
- 1 large onion, chopped
- 1/3 cup olive oil
- 1/4 cup cider vinegar
- 1-2 teaspoons Mexican oregano crumbled
- salt and pepper to taste
- 3-4 tomatoes, seeded and chopped
- 1 large onion white or red), thinly sliced
(can cover with vinegar for 1 hour to make it milder)
- 1-2 tablespoons CHILE CRUNCH
- 3-4 avocados, chopped
- lettuce cut thinly
- cilantro, chopped
- Cotija cheese
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 CHILE CRUNCH and toss together. Set aside for a few minutes to let the vegetables marinate.
Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Option, add the crumbled Cotija Cheese.
Spread on a serving platter and serve chilled or at room temperature with warm tortillas, or Tostadas or make lettuce wraps.
Salpicón can also be made with chicken or tuna.