Beef Salpicón with Oregano
Milpa Real
This shredded beef is served cold like in a salad and is a typical Mexican dish perfect for a hot day, serve it accompanied by tostadas.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 1/4 kilos skirt steak, ball
  • 3 leaves dried bay
  • 1 clove garlic, chopped
  • 1 onion, small for cooking the meat
  • 1/2 cups corn oil
  • 1 onion, medium and cut into slices
  • 1/2 cups olive oil
  • 1/2 cups red wine vinegar
  • 1/4 cups lime juice
  • 2 pinches oregano, dry
  • 1 pinch black pepper
  • 3 tomatoes, cut into seedless cubes
  • 4 cups lettuce, cut into thin strips
  • 2 avocados, cut into cubes
  • 1 cup radish, filleted
  • 6 serrano chiles, sliced
  • salt
  • tostadas, for accompaniment
Preparation
2h
0 mins
Medium
  • In a pot, bring the water to a boil. When it starts boiling, add the meat, bay leaf, garlic, small onion, and salt and pepper to taste along with corn oil.
  • Cook over medium heat for 1 1/2 hours or until the meat is tender.
  • Remove from heat and let the meat cool in the broth, then shred it.
  • In a bowl, mix the other medium onion, olive oil, vinegar, and lemon juice. Season with oregano, pepper, and salt.
  • Add to the shredded meat. Mix all the ingredients well and let rest for 15 minutes.
  • Before serving, add the tomatoes, avocado, radishes, and chiles.
  • Serve the meat on a platter and accompany with Milpa Real tostadas and jalapeños.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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