Title: Salpicon De Res Poblano
Categories: Appetizer
Yield: 4 Servings
| FOR THE MEAT MIXTURE |
| 1 | lb | Flank steak, 2" squares |
| | | Clove garlic |
| | | Fresh chile serrano, *OR* -> |
| 1/2 | x | Fresh chili jalapeno (opt.) |
| 2 | x | Bay leaves |
| 1/2 | ts | Mixed dry herbs |
| 1/4 | ts | Freshly ground black pepper |
| 1/2 | ts | Salt |
| | | Small onion, diced |
| 2 | x | Small boiling potatoes,diced |
| FOR THE DRESSING |
| 3/4 | c | Olive oil |
| 1/4 | c | Cider vinegar |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| TO FINISH THE DISH |
| 6 | x | Leaves Romaine lettuce |
| | | Ripe avocado,peeled & sliced |
| 4 | x | Canned chiles chipotles |
| 1/2 | c | Crumbled Mex. fresh cheese |
| 4 | x | Radish roses, for garnish |
1. The meat: Bring 3 cups water to a boil in a medium-size saucepan, add
the squares of meat and skim off any grayish foam that rises to the top
during the first few minutes of boiling. Add the garlic, optional chili,
bay leaves, herbs, pepper, salt, and *half* of the onion, and simmer over
medium to medium-low heat for an hour or so, until the meat is tender. If
there is time, let cool in the broth. Drain all but the meat; then shred
the meat into thin shreds. 2. The potatoes: While the meat is cooking, boil
the potatoes in salted water to cover until they are *just* tender, about
15 minutes. Cool under running water, peel off the skins if you wish, then
dice into 1/2 inch bits. Add to the meat, along with the remaining onion.
3. The dressing: Measure the dressing ingredients into a small bowl or
jar with a tight-fitting lid. Whisk or shake to thoroughly blend, then
pour 2/3 of the dressing over the meat mixture. Stir, cover, and let stand
1/2 hour. 4. Completing the dish: Just before serving, line a platter with
4 of the Romaine leaves; slice the remaining 2 to make a bed in the center.
Taste the meat-potato-onion salpicon for salt, then scoop it into a mound
over the sliced lettuce. Decorate with slices of avocado alternating with
chile chipotle halves, then re-mix the rest of the dressing and drizzle it
over the whole affair. Sprinkle with the cheese, decorate with the radish
roses, and the salpicon is ready to serve.