Salpicón : Mexican Skirt steak salad great for picnics  

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Posted by Roth McCoy | Posted in Recipes with Meat, World Recipes | Posted on 24-05-2015

 

This dish is very common in Mexico. It’s fresh and flavorful. Perfect for a hot weather, it is a great option to take on a picnic, although I recommend to mix the oil and lemon at the very end, right before serving, so the ingredients do not wilt and the lettuce remains fresh and crunchy.

Salpicón Ready to Serve

Ingredients

4-6 servings

 

1 pound Skirt or Flank steak

¼ whole onion

2 garlic cloves

1 tablespoon sea salt

Small bunch fresh cilantro

 

1 small iceberg lettuce, thinly sliced

2 medium tomatoes, cut into thin wedges

1 big and ripe avocado, sliced

½ cup fresh cilantro leaves

½ red onion, thinly sliced

3 limes, their juice

½ cup extra virgin olive oil

Sea salt

Fresh pepper.

 

Corn tostadas

 

Procedure:

 

To cook the meat

  1. Place the whole piece of meat in a medium pot. Add the onion, garlic cloves, salt and fresh cilantro. Cover with water. Place in high heat, bring to a boil. Reduce heat to a steady simmer. Cook the meat for about an hour, until it is very soft. Remove from the fire. Allow the meat to cool, until it is cool enough to handle with your hands. Shred the meat into long strips, place in a container, reserve. You can save the meat stock for another use.

meat

 

 

Meat Garlic Onion

 

Meat Covered with water

 

For the rest of the salad.

  1. Thinly slice the lettuce, you can cut it in half, first, remove the outer leaves if they look wilted. Slice finely as if you were almost shredding it. Wash and slice all other vegetables as indicated. Juice the lemon and reserve.

 

Vegetables for Salad

 

Cutting Onion

 

Cutting Cabbage

Cutting Tomatoes

 

Tomato Slices

 

Avocado

 

Avocado 2

Avocado 3

 

Slices_of_Avocado

 

 

 

  1. Toss all ingredients in a salad bowl. Leave the avocados at the end so they remain whole. When you’re about to serve, add the lemon and oil, salt and pepper, add the cilantro leaves, toss. Serve over corn tostadas.

 

 

 

 

 

OIL

Lemons

Fresh Cilantro

Ingredients

Corn tostadas

Salad 3

Salad 2
Nutrition Facts

 

Salpicón

 

6 Servings

 

Amount Per Serving

Calories              773.2

Total Fat             52.1 g

Saturated Fat   16.7 g

Polyunsaturated Fat     1.9 g

Monounsaturated Fat                 17.8 g

Cholesterol       45.3 mg

Sodium               625.6 mg

Potassium         275.7 mg

Total Carbohydrate       56.9 g

Dietary Fiber    9.2 g

Sugars                 1.5 g

Protein               27.2 g

Vitamin A          6.4 %

Vitamin B-12    0.0 %

Vitamin B-6       1.8 %

Vitamin C           13.1 %

Vitamin D          0.0 %

Vitamin E           12.1 %

Calcium              6.2 %

Copper               1.2 %

Folate                 4.6 %

Iron      13.4 %

Magnesium      1.5 %

Manganese      3.9 %

Niacin 0.7 %

Pantothenic Acid            0.9 %

Phosphorus     1.5 %

Riboflavin          1.2 %

Selenium           0.1 %

Thiamin              2.1 %

Zinc      0.8 %

 

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Salpicón Ready with salad

 

 

Salpicón Steak Salad

 

 

 

 

 

 

 

 

 

 

 

 

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