Like many dishes from my childhood, salpicon wasn’t one of my favorites. I really don’t know what it was that I didn’t like. Maybe the cold shredded beef, the raw onion or the radish. Whatever it was I realized two days ago that I didn’t have a real reason to dislike this cold beef salad. A couple of months ago I tried deer salpicon at Azul Condesa and I liked it so much that I decided to make my own beef salpicon. It wasn’t until this week that I had the time and motivation to make it. It’s really easy to make and I’m sure you’ll enjoy it. Salpicon makes a great summer Mexican salad.
- •1 lb beef brisket, fully trimmed and thinly cut
- •olive oil
- •salt and pepper to taste
- •2 garlic cloves, minced
- •fresh rosemary and basil
- •butter or romaine lettuce leaves
- •2 roma tomatoes, cut in wedges
- •1/2 white onion, sliced
- •2 or 3 radishes, sliced
- •1 serrano or jalapeno pepper, seeded and chopped
- •fresh cilantro
- •1 avocado, cut in wedges
- •refried beans and tostadas (optional)
- **For the Dressing:
- •2 TBSP olive oil
- •juice of 2 limes
- •fresh basil, rosemary and parsley
- •pinch of salt
- Mix some olive oil (about 1 TBSP) with salt, pepper, garlic, rosemary and basil. Rub it all over the brisket and refrigerate for at least 4 hours, overnight preferably.
- Warm up some oil in a large heavy skillet and fry the beef. When it starts to brown reduce heat, add a little bit of water, about ¼ cup, and cover. Let it cook for about 25 minutes.
- Refrigerate for about 2 hours before shredding it.
- Mix all the dressing ingredients.
- In a big bowl mix the shredded beef, tomato, onion, radish, pepper and cilantro with the dressing.
- Serve over lettuce leaves on a platter and arrange avocado wedges on top.
- You can serve the salpicon as a salad, side dish or over tostadas spread with refried beans.
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