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 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:
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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.
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Bring mixture to a boil on high flame, skimming off the foam.
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Reduce the heat to low, cover and simmer for about 3-1/2 to 4 hours till the meat is falling-apart tender.
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Let it cool for about 30 minutes in cooking liquid.
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Reserve 2 tbsp cooking liquid for salad dressing and place the remaining into the refrigerator for soup or stew.
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Pull the meat apart into shreds.
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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.
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Take a bowl and mix brisket with about 3/4 of the dressing in it.
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Transfer the brisket to a serving platter or bowl and toss it lightly with tomatoes, onion, cheese, avocados, and cilantro.
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Sprinkle additional dressing over the top to make the mixture moist.
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