Salpicón de Res
Makes 6 servings
Salpicon is a great choice for a party because it is made ahead of time. It takes about 6 hours to make (during 4 to 5 of them, the meat cooks on its own). If you give yourself plenty of time, it is very simple and definitely worth the effort. Not truly a salad but a dish of seasoned cold shredded beef, Salpicón is usually eaten folded into hot tortillas or piled onto crispy corn tostadas or a salad. It is a refreshing dish that can easily be controlled to meet many diets.
1 1-pound flank steak
1 white onion, quartered
1 tablespoon fine sea salt
2 garlic cloves, peeled, crushed
4 whole black peppercorns
1 bay leaf
1 teaspoon dried Mexican oregano
3 tablespoons distilled white vinegar
1 1/2 tablespoons fresh lime juice
1 tablespoon dried Mexican oregano
1 1/2 teaspoons fine sea salt
1/2 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
2 large tomatoes, cut into wedges
1/2 cup thinly sliced red onion
2 hearts of romaine lettuce, cored, leaves quartered crosswise
6 radishes, thinly sliced
2 tablespoons chopped fresh cilantro
2 avocados, halved, peeled, pitted, sliced
Corn tostadas or flour tortillas
Place steak in large pot. Add enough water to cover steak by 2 inches (about 10 cups). Add onion, salt, garlic, peppercorns, and bay leaf. Bring to boil over high heat, skimming any foam from top of cooking liquid. Reduce heat to medium-low. Add oregano. Simmer un-covered until steak is tender, adding more water to cover steak if necessary, about 1 1/2 hours. Cool slightly. Refrigerate uncovered until meat and liquid are cold, at least 3 hours and up to 1 day.
Remove steak from liquid, reserving liquid. Trim excess fat. Cut steak crosswise into 3 pieces, then shred coarsely. Transfer beef to large bowl. Add enough cooking liquid to bowl to cover beef completely.
Whisk vinegar, lime juice, oregano, salt, and pepper in small bowl to blend. Gradually whisk in oil. (Shredded beef and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.)
Combine tomatoes, red onion, and 3 tablespoons vinaigrette in medium bowl; toss to coat. Season to taste with salt and pepper.
Drain all cooking liquid from shredded beef. Add lettuce, radishes, and cilantro to bowl with beef. Mix in enough of remaining vinaigrette to coat. Season salad to taste with salt and pepper.
Garnish with avocado slices and pickled jalapeno peppers. Serve with Corn tostadas, wrap them in a tortilla or serve and eat as a salad.
Chef Martin Lopez