SALPICóN DE RES (CENTRAL AMERICAN SHREDDED BEEF SALAD)
Found online; posting for ZWT 7-Central America (Guatemala). Recipe states: It is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas.
Provided by AZPARZYCH
Categories Vegetable
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
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Hussnain Shah
[email protected]I would not recommend this recipe to anyone. It was a waste of time and money.
Prince Ofili
[email protected]This salad is so overrated. It's just a bunch of chopped up vegetables with a bland dressing.
Ali Alkhalili
[email protected]I found this recipe to be really inaccurate. The cooking times were way off and the ingredients didn't make sense.
Nurul Alam
[email protected]This recipe is way too complicated. I ended up giving up and ordering takeout.
Sarah Ekstedt
[email protected]I'm not sure what went wrong, but my salpicón turned out really bland. I think I might have used the wrong type of dressing.
Selina Lewa
[email protected]This is the best salpicón recipe I've ever tried. It's so flavorful and refreshing.
Leni Dubel
[email protected]I made this salad for my friends who are vegan. I used tofu instead of beef and it was a big hit.
Adele Oelofse
[email protected]I'm not a huge fan of cilantro, so I used parsley instead. It was still really good.
Aamir Jutt
[email protected]This salad is so versatile. I've made it with different types of meat, vegetables, and dressings, and it's always delicious.
Renelus Berline
[email protected]I added some avocado to my salpicón and it was delicious! I also used a store-bought rotisserie chicken instead of beef.
Aimster Xx
[email protected]The dressing for this salad is amazing! I could drink it straight.
Shesha Lover
[email protected]I followed the recipe exactly and my salpicón turned out perfectly. I will definitely be making this again.
Masuda Mimona
[email protected]This dish is a great way to use up leftover beef. It's also a great way to get your kids to eat their vegetables.
Philip Wamukoya
[email protected]I love that this salpicón can be made ahead of time. It's perfect for picnics or potlucks.
Kewal Basnet
[email protected]This is my new favorite beef salad! It's so light and healthy, but still packed with flavor.
Micah Hobson
[email protected]I'm not usually a fan of shredded beef, but this dish changed my mind. The meat was so tender and flavorful, and the salad was so refreshing.
Mteti Fanuel
[email protected]This salpicón was a hit at my party! The combination of flavors and textures was perfect, and it was so easy to make.