Salpicón de Res

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The Spanish word “salpicón” derives from the verb “salpicar” that translates to “splash out”.  As you will see, the recipe is a composite of a splashes of lettuce, onion, beef, cheese and so forth.  There is no one standard recipe for Salpicón;  It’s generic for a mixture of food items assembled to create a quick meal of delicious ingredients.  Here’s my version, so lets get started.

 

 

Ingredients

Serves 6

  Beef ingredients

1.5 lbs boneless beef chuck roast (or flank steak)

2 tablespoons cooking oil

½ onion in thick slices

1 cloves garlic smashed

1 tablespoon crumbled oregano

8 pepper corns

1 bay leaf

Salt and pepper

  Salad ingredients

1 small head of lettuce, torn into bite size

½ white onion thinly sliced

½ cup cilantro leaves

1 firm but ripe avocado sliced

Optional: 2 oz queso fresco (or Monterrey cheese) cut in ½ inch cubes

  Dressing ingredients

2 tablespoons finely chopped pickled jalapeño or serrano chiles

2 tablespoons pickling liquid

2 tablespoons beef broth

2 tablespoons lime juice

4 tablespoons extra virgin olive oil

Salt and pepper

 

 

Preparation

Beef

Season a chuck roast liberally with kosher salt and freshly ground pepper. Heat cooking oil in dutch oven and brown chuck thoroughly on both  sides. Add onion, garlic, bay leaf, oregano peppercorns and water to cover. Bring to a boil, reduce heat to medium-low, cover and low simmer for 1 ½ to 2 hours, or until meat is very tender.  Let beef cool in the broth, then remove.  Measure out ½ cup of the broth and reserve.  Save the remaining broth for another use.  Finely shred the beef and add the ½ cup of beef broth.

Salpicón

Tear lettuce into bite size, layer onion, cilantro and beef then toss with the dressing.  Present the tossed salpicón topped with avocado slices.

 

 

Notes

Salpicón is a form of chopped salad, therefore you can create your version to include tomato, radishes, olives.  Chiles commonly used are chipotle en adobo or fresh serrano or jalapeños.  The amount of chile used should always be gaged by how hot you desire the dish to be.  Accompany with tostadas or flat bread crackers.

Buen  Provecho

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