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| Date Added: |
November 20, 2008 |
| Calories: |
175 |
| Serves: |
6 |
| Prep. Time: |
0:00 |
| Category: |
Beef, Main Dish, Salads / Dressings, Copy Cat / Restaurant |
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| Ingredients: |
2 pounds beef flank steak
1 white onion
1/2 white onion
1/2 cup finely-chopped white onion
3 garlic cloves
6 peppercorns
2 bay leaves
1 tablespoon dried oregano, preferably Mexican
2 teaspoons sea salt
1/2 cup olive oil
1/4 cup fresh lime juice
4 pickled jalapeño or serrano chilies
2 tablespoons pickling liquid
1/2 cup cubed Monterey jack cheese
1/2 cup chopped fresh cilantro leaves
Freshly-ground black pepper
Inner leaves from 1 small head of
romaine lettuce
1 cup shredded romaine
1 firm but ripe Hass avocado
and sliced
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Put the flank steak, the thickly sliced onion, garlic, peppercorns and bay leaves in a large pot or saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat so that only a few bubbles occasionally rise to the surface. Skim off any foam that forms on the surface and add the oregano and the 2 teaspoon sea salt. Let simmer until a piece of the flank steak shreds easily, 30 to 45 minutes.
- Meanwhile, in a fry pan over medium heat, warm the olive oil. Add the thinly sliced onion and sauté until translucent, about 4 minutes. Stir in the lime juice, chilies and pickling liquid and simmer until the flavors are well mingled, about 2 minutes. Remove from the heat and set aside.
- When the beef is tender, remove the pan from the heat. Let the beef cool in the broth, then remove it from the broth. Measure out 1/2 cup of the broth and reserve. Refrigerate the remaining broth for another use.
- Trim off any excess fat from the beef, then finely shred the beef. Put it into a bowl with the 1/2 cup broth and let stand until the beef has absorbed all of the liquid, about 5 minutes. Add the onion mixture, cheese and cilantro. Season with sea salt and pepper, then toss together with your hands or a fork until well mixed. Let rest for 15 to 20 minutes to allow the flavors to blend.
- Make a bed of the whole romaine leaves on a platter. Mound the beef mixture on the lettuce and garnish with the avocado slices, shredded lettuce and finely chopped onion. Serve at room temperature.
- This recipe yields 6 servings.
- Comments: The Spanish word salpicón can be roughly translated as "jumble" or "hodgepodge," but this dish of shredded beef is anything but a haphazard mixture. It is always highly seasoned with chilies and embellished with onions and avocados, and sometimes with cheese. The flavorful mixture was originally made with the meat of a small native deer once prevalent on the Yucatán peninsula, but the Spanish, who enjoyed cold meat dishes, instead served it as a main-dish salad of beef. In its contemporary form, salpicón is occasionally made with everything from chicken to crab.
- Serving Tip: This is an ideal buffet dish. Serve with warmed corn tortillas and guacamole
Notes:
Recipe adapted from Williams-Sonoma Collection Series, Mexican, by Marilyn Tausend (Simon & Schuster, 2003) |
| Nutrition Facts |
| Servings Per Recipe: 6 |
| Amount Per Serving |
| Calories: 175 |
Calories from Fat 90.4% |
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| Total Fat |
18g |
| Cholesterol |
0mg |
| Sodium |
628mg |
| Carbohydrate |
4g |
| Dietary Fiber |
1g |
| Protein |
trace |
| Points 5 |
| Exchanges: 0 Grain(Starch) |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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