A few weeks ago, I joined Jenn Sharp from Sharing Kitchens Live for a live cook-along and we had a great time making salpicón de res, a simple shredded beef salad. While we worked through the recipe, Jenn shook up a hibiscus cocktail, and we talked about my years living in Mexico and how I came to love Mexican food.
Recipe
Salpicón (Mexican Shredded Beef Salad)
When you’re craving a light, refreshing salad, look no further than salpicón. A cold Mexican salad made with shredded beef, chicken or fish, you can serve salpicón as a main dish on tostadas, or on the side of your favorite Mexican meal. Our salpicón recipe is prepared with beef and makes a whole bowl, so invite your friends over to share!
Ingredients
¼ cup olive oil
1 ¼ lb skirt steak
4 Roma tomatoes
½ head iceberg or Romaine lettuce
3 limes
2 avocados
½ cup pickled chilis (chiles en vinagre)
4 tablespoons fresh parsley
⅓ red onion
4 ozs panela cheese
Salt and pepper to taste
Prepare the Beef in Advance
Slice the beef against the grain into 1-inch chunks.
Fill a pan halfway with water and add the sliced beef. Cook over medium-high heat for about 30 minutes or until tender.
Remove the beef from the broth and shred using a knife and fork. You can let it cool and shred with your hands, but it will be easier to shred while hot.
Thank you Betty Williams, Rebecca Blackwell, Carol Graham, Carolyn, and many others for tuning into the live video with Jenn Sharp!
