Salpicón (Shredded Beef Salad)
Susie Hojel
Salpicón (Shredded Beef Salad)
Ingredients
3 lb beef flank or skirt steak
1 lg onion, chopped
1/3 C olive oil
1/4 C cider vinegar
1-2 teaspoons Mexican oregano crumbled
salt and pepper -- to taste
3-4 tomatoes, seeded and chopped
1 lg 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
Option
Crumbled Cortija cheese
Instructions
- 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. 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.