Beef Salpicón with Oregano

Name: Beef Salpicón with Oregano
Prep time: 120 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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

Published: 21-07-2010

Preparation

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.

Energy

254.6

kcal

12.73%

Carbohydrate, by difference

5.2

1.73%

Protein

7.3

14.6%

Total lipid (fat)

35.38%

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100

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Beef Salpicón with Oregano

Ingredients

Preparation

Nutritional information

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