Salpicon (Mexican Shredded Beef Salad)

Recipe by EdsGirlAngie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 9hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • For the beef: place in large pan and cover with enough water to cover meat by 2 inches.
  • Add onion, salt, garlic, pepper and bay leaf.
  • Bring to boil, skimming off any foam.
  • Reduce heat and add oregano.
  • Simmer uncovered about 1-1/2 hours, or until beef is very tender.
  • Refrigerate overnight.
  • Reserve cooking liquid.
  • Slice, then shred beef coarsely.
  • Return to refrigerator, adding enough reserved cooking liquid to meat to cover.
  • Whisk together the vinaigrette ingredients.
  • Combine tomatoes, Bermuda onion and 3 tbsp.
  • of vinaigrette.
  • Toss to coat and season to taste with salt and pepper.
  • Drain beef and add shredded lettuce and cilantro to beef.
  • Mix in more vinaigrette and season with salt and pepper.
  • Divide salad among plates; surround with tomato mixture and garnish with avocado and radish slices.
Advertisement