Queretano Salpicón

Name: Queretano Salpicón
Prep time: 90 min
Cook time: 45 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 kilo skirt steak, chopped into large pieces; 1 onion; 1 clove garlic; 1 teaspoon sea salt; 1/2 cups olive oil; 1/3 cups white vinegar; 2 tablespoons pickled chiles, keep the juice; salt; ground pepper; 2 leaves Romaine lettuce; 3 tomatoes, sliced; 1 avocado, large; 10 tostadas, of corn

Vasconia

Salpicones are preparations served at room temperature or slightly cold. They generally include some type of vegetables and one or several proteins.

Reviewed by Editorial Team of Kiwilimón

Published: 27-02-2017

Preparation

45 mins

Low

Place the meat in a colander, rinse it 2 times under running water. Transfer to an Express Pressure Cooker® and add the chunked onion, garlic, salt, and 1 1/2 liters of water. Close the Express Pressure Cooker® and put on the pressure regulator, place it on the stove over high heat or until a constant steam escapes, then lower the heat to medium and cook for 45 minutes. Remove the Express Pressure Cooker® from the heat, let it cool, remove the pressure regulator, open the Express Pressure Cooker® and you’re done! While the meat is cooking, in a pan place 2 tablespoons of olive oil, add the sliced onion and sauté for about 3 minutes. Set aside. In a jar, place 1/2 cup of oil, vinegar, pickled chiles, salt, and pepper; cover and shake. Once the meat is cool, shred it and place it in a large bowl. Add the lettuce, tomato, sautéed onion, and avocado. Drizzle with the vinaigrette and mix with care. Serve accompanied by the tostadas.

Nutritional information

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

Energy

143.5

kcal

7.18%

Carbohydrate, by difference

0.6

0.2%

Protein

18.7

37.4%

Total lipid (fat)

6.7

10.31%

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100

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Queretano Salpicón

Ingredients

Preparation

Nutritional information

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