Popular throughout Central America, salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas. It is especially easy to make in large quantities for parties and family gatherings.
Salpicón de Res
Course: Salads, Meats, LunchCuisine: Nicaragua, El Salvador, Mexico, GuatemalaPopular throughout Central America, salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas.
Ingredients
Beef flank or skirt steak — 2 to 2 1/2 pounds
Onion, chopped — 1
Olive oil — 1/3 cup
Vinegar — 1/4 cup
Oregano — 1 or 2 teaspoons
Salt and pepper — to taste
Tomatoes, seeded and chopped — 3
Onion, thinly sliced — 1
Serrano chiles, chopped or minced — 3
Avocado, chopped — 2
Directions
- 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.
Salpicón Notes and Variations
- Meats and seafood: 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 sour orange juice or lime juice for the vinegar for a more tropical flavor.
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