Salpicón Of Beef
This recipe provides a delightful and savory dish featuring tender shredded beef mixed with flavorful spices and herbs. The juicy meat is complemented by the zesty lime juice, crunchy onions, and creamy avocado, creating a well-balanced and satisfying meal. Perfect for sharing with loved ones, this dish is sure to impress with its vibrant colors and enticing aromas.
— Constant Cookbook
Ingredients
- 2 lb. beef flank steak, cut into 2 equal pieces
- 1 white onion, thickly sliced, plus 1/2 white
- onion, thinly sliced, and 1/2 cup finely
- chopped white onion
- 3 garlic cloves
- 6 peppercorns
- 2 bay leaves
- 1 Tbs. dried oregano, preferably Mexican
- 2 tsp. sea salt, plus more, to taste
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 4 pickled jalapeño or serrano chilies, finely
- chopped, with 2 Tbs. pickling liquid
- 1/2 cup cubed Monterey jack cheese
- 1/2 cup fresh cilantro leaves, chopped
- Freshly ground pepper, to taste
- Inner leaves from 1 small head romaine lettuce,
- plus 1 cup shredded romaine
- 1 firm but ripe Haas avocado, pitted, peeled
- and sliced
Instructions
- Put the flank steak, the thickly sliced onion, garlic, peppercorns and bay leaves in a large pot or saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat so that only a few bubbles occasionally rise to the surface. Skim off any foam that forms on the surface and add the oregano and the 2 tsp. sea salt. Let simmer until a piece of the flank steak shreds easily, 30 to 45 minutes.
- Meanwhile, in a fry pan over medium heat, warm the olive oil. Add the thinly sliced onion and sauté until translucent, about 4 minutes. Stir in the lime juice, chilies and pickling liquid and simmer until the flavors are well mingled, about 2 minutes. Remove from the heat and set aside.
- When the beef is tender, remove the pan from the heat. Let the beef cool in the broth, then remove it from the broth. Measure out 1/2 cup of the broth and reserve. Refrigerate the remaining broth for another use.
- Trim off any excess fat from the beef, then finely shred the beef. Put it into a bowl with the 1/2 cup broth and let stand until the beef has absorbed all of the liquid, about 5 minutes. Add the onion mixture, cheese and cilantro. Season with sea salt and pepper, then toss together with your hands or a fork until well mixed. Let rest for 15 to 20 minutes to allow the flavors to blend.
- Make a bed of the whole romaine leaves on a platter. Mound the beef mixture on the lettuce and garnish with the avocado slices, shredded lettuce and finely chopped onion. Serve at room temperature. Serves 6.
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