Recipe type: Main
- •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 1/4 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.
Recipe by Ben's blog at http://whatscookingmexico.com/2011/06/16/salpicon/