Salpicon de Res Recipe/ Shredded Beef Salad
3 lbbeef flank or skirt steak
1 largeonion, chopped
1/3 colive oil
·salt and pepper -- to taste
3-4tomatoes, seeded and chopped
1 largeonion, thinly sliced
3serrano chiles, chopped or minced
1whole queso cotija,it is crumbly/crumble by hand
How to Make Salpicon de Res Recipe/ Shredded Beef Salad
- 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.Add the crumbled Cotija Cheese. Spread on a serving platter and serve chilled or at room temperature with warm tortillas,or Tostadas or some Lettuce,like a lettuce wrap
- 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 lime juice for the vinegar for a more tropical flavor.