Salpicon is a great dish that can be used as an appetizer or a main dish. It can be prepared ahead of time so it can be a time saver when you are needing that. It is also a very flexible dish where you can replace the protein (in this recipe is beef) for seafood, fish or even chicken if that's what you want and like to eat. It's great on tostadas and the actual way to eat it but if you want to have some tortilla chips or even fresh corn tortillas, that will work as well.
I like to add a little extra heat with more peppers but you can control that by adding or eliminating the peppers from the recipe.. but remember... if it's not spicy, the dish will be definitively lacking something.
2 lb. beef flank steak cut into 2 equal pieces
1 white onion, thickly sliced plus ½ onion finely chopped
3 cloves of garlic
2 bay leaves
1 tablespoon of dried Mexican oregano
Salt to taste
¼ cup fresh lime juice
½ cup Olive Oil
4 pickled jalapeno or Serrano peppers finely chopped with2 tbsp of pickling juice
½ cup cubed Chihuahua cheese
½ cup fresh cilantro
2 Avocados (cubed)
- Put the flank steak, thickly sliced onions, garlic, peppercorns and bay leaves in a large pot and cover with water. Bring to a boil over high heat then reduce heat. Add oregano and 2 teaspoons of salt. Let it simmer until a piece of flank steak shreds easily (45-60 minutes). Remove from broth and let it cool.
- In a frying pan over medium heat, heat the oil. Add thinly sliced onion and sauté until translucent. Stir in the lime juice, peppers and pickling juice and simmer until flavors are well incorporated. Set aside.
- Shred the cooled meat and add ½ of the broth letting it be absorbed by the meat. Add onion mixture, cheese and cilantro. Season to taste. You can place the meat in tostadas and a bed of lettuce garnishing with avocado slices, shredded lettuce and finely chopped onions.