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Indian Recipes : Salpicon Recipe
Salpicon is an ideal party recipe, also known as Spicy Mexican Beef Salad. Learn how to make/prepare Spicy Mexican Beef Salad by following this easy recipe.

Salpicon Recipe
Difficulty
Average
Rating
7.0 / 10 ( 3 votes)
Recipe Type
Non Veg.

Ingredients:
• 4 lb Fully trimmed beef brisket, section (flat cut)
• 8 Cups beef stock
• 2 Bay leaves
• 1 Large onion, chopped
• 3 Cloves garlic, minced
• 1 tsp Black peppercorns
• 2 Canned chipotle chiles
• 2 tsp Salt

Salpicon Dressing:
• 2 tbsp Reserved beef broth, from boiled brisket
• 1 tbsp Ketchup
• 1/3 Cup chipotle chiles in adobo
• 6 tbsp Extra-virgin olive oil
• 2 tbsp White vinegar
• 1 tbsp onions, minced
• 4 tbsp Fresh lime juice
• 1 Clove garlic, minced
• Fresh coarse ground black pepper
• Salt to taste

Salpicon Salad:
• 4 Small roma tomatoes, diced
• 2 Ripe avocados, diced
• 6 Ounces monterey jack cheese, in small cubes
• 1 Medium red onion, diced
• Radishes ,cut in roses for garnishing
• 1/2 Cup chopped fresh cilantro
How to make Salpicon:
Prepare brisket in a Dutch oven or in a small stockpot, combine beef with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns, mix well.
Bring mixture to a boil on high flame, skimming off the foam.
Reduce the heat to low, cover and simmer for about 3-1/2 to 4 hours till the meat is falling-apart tender.
Let it cool for about 30 minutes in cooking liquid.
Reserve 2 tbsp cooking liquid for salad dressing and place the remaining into the refrigerator for soup or stew.
Pull the meat apart into shreds.
In a blender or food processor, combine reserved brisket liquid, chipotles, lime juice, vinegar, ketchup, olive oil, onion, garlic, salt and pepper to make the dressing.
Take a bowl and mix brisket with about 3/4 of the dressing in it.
Transfer the brisket to a serving platter or bowl and toss it lightly with tomatoes, onion, cheese, avocados, and cilantro.
Sprinkle additional dressing over the top to make the mixture moist.
Garnish Salpicon with radish roses.







  Recipe Reviews
This is a fantastic recipe and very true to my experience in Mexico. I have made it several times. Even Mexicans ask for the recipe. You can't do better than that. THANK YOU!!
Submitted by: Laura in New Mexico
posted : 22-Jan-2012 09:49 PM



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