Editor’s Note: Mamiverse is proud to showcase the talents of Julianna Glassanos, a promising Latina Student Chef at the Culinary Institute of America/San Antonio. Enjoy her delicious recipe and join us in saluting all the young chefs following their culinary dreams!
Beef salpicón is one of my favorite Mexican recipes. When people desire to cook Mexican food, they often overlook some of the unique and fresh salads. Beef salpicón is a delicious and healthy meal for anyone who loves fresh and vibrant flavors.
This cold salad includes cooked, shredded meat that is dressed with oil, and an acid, such as vinegar and/or lime juice, and tossed with fresh vegetables, cooked potatoes, and finished with some crispy lettuce for a crunch. It is a great recipe to make for a family because it can be quickly prepared, it is relatively inexpensive, and has a large yield so it can feed several people.
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MAKE-AHEAD MAGIC Beef salpicón can also be prepared a day or so in advance because it keeps nicely and the flavors continue to develop. Beef salpicón is traditionally eaten as a side dish or even just by itself. To make it into a fun, family style recipe, simply add a fried corn tortilla and refried black beans, transforming it into a crispy and tasty tostada. ¡Buen provecho!
BEEF SALPICÓN TOSTADAS Serves: 6
Ingredients 1 pound skirt or flank steak 1 potato, diced, and cooked ½ white onion, chopped 1/3 cup freshly-squeezed lime juice 1 tablespoon white vinegar 1/3 cup olive oil 1 tablespoon dried oregano 1 head romaine lettuce, chiffonade ½ bunch chopped cilantro [soft stems and leaves] 2 Roma tomatoes, diced 2 jalapeños, finely diced 1 each ripe avocado, sliced Salt to taste Black pepper, freshly ground, to taste 12 6-inch corn tortillas Vegetable oil as needed for frying 3 cups refried black beans