Prep 30 hrs
Cook 2 hrs
This is my recipe for Salpicon. Traditionally it is served on top of tostadas. This is great recipe for get-togethers as it feed a very large crowd. The more you let it sit, once it is finished; the better it tastes. Enjoy! NOTE: The measurements for the olive oil, vinegar, olives and oregano are approximations. I always eyeball. Sorry! Just adjust as you go along. Also, for the chiles use as many as you like. If you like things mild, use 1 or 2. If you like it spicy use 4 or 5; which is what I use most of the time. Make sure the chiles are the pickled kind not fresh, it won't work with fresh chiles.
For Shredded Beef
- 3 lbs beef flank steak or 3 lbs skirt steaks
- 1 whole onion, cut in half
- 2 peeled garlic cloves
- 1 bay leaf
- 1 tablespoon salt
- 8 cups water
- 1 head iceberg lettuce, shredded
- 4 medium tomatoes, diced
- 1 -5 canned serrano peppers or 1 -5 jalapeno chile, diced
- 1 cup of sliced greed olive
- 1⁄4 cup olive oil
- 1⁄4 cup white vinegar
- 2 tablespoons dry oregano
- salt and pepper
- SHREDDED BEEF:.
- Add the beef, onion, garlic, bay leaf and salt to a large pot and add water to cover.
- Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender.
- Remove the meat and reserve the stock for soup or other uses.
- Shred the meat with your fingers when it is cool enough to handle.
- Place shredded beef in a large bowl, add lettuce, tomatoes, green olives, and chiles.
- Drizzel with olive oil, white vinegar and toss to incoporate all ingredients. Add oregano and salt and pepper toss again.
- Taste and adjust seasoning. If it's too dry add a little more oil and vinegar, a little at a time.
- You can serve immediately or let sit for a 30 minutes. Serve with tostadas and bottled hot sauce if you like.