Title: Salpicon
Categories: Beef Entree Mexican
Yield: 6 Servings

1 1/2	lb	Skirt steak
1		Onion; halved and sliced
2		Cloves garlic; peeled
4	qt	Water
		Salt to taste
2		Tomato; cored and sliced
1		Avocado; pitted and sliced
1		Head iceberg lettuce; shredded
1/2	c	Pickling liquid (from chiles en vinagre)
		Pepper to taste
		Corn tortillas; hot

One Day Ahead: Combine steak, half of the onion (sliced lengthwise) and the garlic in a Dutch oven; add water and salt. Bring to a boil, reduce heat, over and simmer for about 1 hour, or until meat is quite tender. Remove meat and let cool until you can handle it, then shred it by hand. Place meat and broth in separate containers and refrigerate overnight.

The next day: Bring meat to room temperature; add tomatoes, avocado, lettuce, remaining onion half (separated into rings), pickling liquid and pepper. Toss lightly.

Serve at room temperature with hot corn tortillas

Per serving: 265 Calories; 16g Fat (54% calories from fat); 24g Protein; 7g Carbohydrate; 58mg Cholesterol; 203mg Sodium

Posted to MM-Recipes Digest V4 #6

Recipe by: SF Chron/Jordan Winery

previous

next