Salpicón Mexicano de Res (Mexican Beef Salpicon)

I have been craving Salpicón since I was in México, it is my second favourite dish after my mum’s sopes, so today I thought that even though I am still jetlag, I was going to make it, so I went to get the meat at my local organic butcher, Grahams, who sells amazing meats, I came back home, got myself into the kitchen and didn’t stop until was done.

Salpicón is quite a laborious dish to make, but if you organise yourself it will take you less than an hour, it is worth the effort because when it’s done, it tastes wow!

Apparently I read that Salpicón comes from a Spanish dish, which is made with seafood, in Mexico is very common to find it with shredded beef, the other ingredients are the one that change depending on how each family prepares it.

So here I am sharing my family’s Salpicón dish, actually it is kind of my sister’s recipe, she is the queen of the Salpicón. Well let’s start with the recipe, I hope you enjoy it as much as we do in my family.

Serves 4

Prep 30 min

Cook 50 min approx

Ingredients

For the meat

  • 300 gr beef skirt
  • 1 piece of beef bone
  • 1 large tomato cut in half
  • 1/2 onion peeled
  • 1 garlic clove peeled
  • 1 tbsp salt
  • Water

Vegetables

  • 1/2 head shredded lettuce
  • 1/2 onion cut in thin julienne
  • 2 medium carrots peeled and julienne
  • 1 large courgette julienne
  • 1 potato peeled and julienne
  • 1 green pepper roasted on the hob, skin and seeds off and cut in strings

Extra

  • 3 tbsp light soy sauce

To garnish

  • Avocado slices
  • Fresh cheese crumble (feta or anari)
  • Spicy salsa
  • Tortilla chips or tostadas

Method

Cook the meat with the tomato, onion, garlic, salt and bone for around 25 min or until to prick the meat and the fork goes right through easily and the juices come out clear. Then take the meat out of the broth and leave aside to cool down then shred it.

Have all the vegetables cut. Take the bone, tomato, onion and garlic out and cook the carrots in the broth for 5 min at medium heat, then do the same with the courgettes and potatoes.

Mix with your hands all the ingredients on a big salad bowl and add the soy sauce and mix again.

Enjoy it with some avocado, fresh cheese, spicy salsa and tortilla chips.

Tips

  • If you can’t get a beef bone use organic low salt beef stock cube.
  • Ask your butcher to cut the bone.

Listo!

Provecho!

Published by

Karla Zazueta

Mexican living in London

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