Salpicón de Res is a national favorite dish in Nicaragua. It is also popular throughout Central America. A very refreshing and hearty salad with beef in it, Salpicón de Res is eaten by itself or it can be wrapped in fresh corn tortillas. Sometimes it is also used as a topping for tostadas. It is quite easy to prepare. Some people like to make it in large quantities for family get-togethers, special occasions and parties.
Salpicón de Res Recipe-
- 2-1/2 lb. beef flank steak or skirt steak
- 1 yellow or white onion, peeled and rough chopped
- 1/3 cup olive oil
- 1/4 cup sour orange juice
- 1 tbsp. dried oregano
- 3 serrano chilis, minced
- 2 avocado, peeled, pitted, and rough chopped
- salt and black pepper, to taste
- 3 tomatoes, sliced into 1/4″ thick rounds, for garnish
- Place the beef, onion, pepper and salt into a large cooking pot and add in enough water to cover. Bring to a vigorous boil, then reduce the heat to medium-low; simmer for 1-1/2 to 2 hours, or until the meat is so tender it pulls apart easily with a fork.
- Strain the meat over a bowl to reserve the stock – it will be useful for other recipes, especially soups and stews.
- When the meat is cool enough to handle, shred it with your fingers or two forks.
- In a large mixing bowl, whisk together the olive oil, sour orange juice, oregano, salt and pepper. Add the tomatoes, sliced onion and chilis, then toss and mix together. Set the bowl aside for a few minutes, allowing the vegetables marinate.
- To serve your Salpicón de Res, gently toss the shredded beef and avocados together with the marinated vegetables. Do a taste test, and adjust the seasonings if necessary. Spread on a serving platter and serve at room temperature with tortillas, or place in the fridge and serve when chilled as a salad by itself. If serving as a cold salad, garnish each serving with some slices of tomato.
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