Salpicon is an ideal party recipe, besides acknowledged as Spicy Mexican Beef Salad. Learn how to make/prepare Spicy Mexican Beef Salad by following this comfortable recipe.
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• 4 lb Fully trimmed down beef brisket, section (flat cut)
• 8 Cups beef stock
• 2 Bay leaves
• 1 Large onion, chopped up
• 3 Cloves garlic, minced
• 1 tablespoon Black peppercorns
• 2 Canned chipotle chiles
• 2 tablespoon Salt
Salpicon Dressing:
• 2 tbsp Reserved beef broth, from boiled brisket
• 1 tbsp Ketchup
• 1/3 Cup chipotle chiles in adobo
• 6 tbsp Extra-virgin olive oil
• 2 tbsp White vinegar
• 1 tbsp onions, minced
• 4 tbsp Fresh lime juice
• 1 Clove garlic, minced
• Fresh coarse ground black pepper
• Salt to taste
Salpicon Salad:
• 4 Small roma tomatoes, diced
• 2 Ripe avocados, diced
• 6 Ounces monterey jack cheese, in little blocks
• 1 Medium reddish onion, diced
• Radishes ,cut in roses for garnisheeing
• 1/2 Cup chopped up freshly cilantro
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| • | Prepare brisket in a Dutch oven or in a little stockpot, mix beef with onion, stock, bay leaves, garlic, chipotles, table salt and peppercorns, mix well.
| | • | Bring mixture to a boil on high flame, skimming off the foam.
| | • | Reduce the heat up to low, cover and simmer for about 3-1/2 to 4 hrs until the meat is falling-apart tender.
| | • | Let it cool for about 30 minutes in cooking liquid.
| | • | Reserve 2 tbsp cooking liquid for salad dressing and place the left over into the refrigerator for soup or stew.
| | • | Pull the meat aside into shreds.
| | • | In a blender or food processor, mix reserved brisket liquid, chipotles, lime juice, vinegar, ketchup, olive oil, onion, garlic, table salt and pepper to make the dressing.
| | • | Take a normal bowl and mix brisket with about 3/4 of the dressing in it.
| | • | Transfer the brisket to a serving up platter or normal bowl and toss it lightly with tomatoes, onion, cheese, avocados, and cilantro.
| | • | Sprinkle more dressing all over the top to make the mixture moist.
| | • | Garnish Salpicon with radish roses.
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