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Recipe of Queretano Salpicón
Vasconia

Vasconia

Recipe of Queretano Salpicón
Mel

Mel Mendoza

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Recipe of Queretano Salpicón
Recipe
2

Queretano Salpicón

90 minutes
Easy
6 servings
1
Spatches are preparations that are served at room temperature or slightly cold. They usually carry some type of vegetables and one or several proteins.

Ingredients

  • 1 kilo of beef skirt chopped into large pieces
  • 1 onion
  • 1 clove of Garlic
  • 1 teaspoonful of sea ​​salt
  • 1/2 of Cup of olive oil
  • 1/3 of Cup of White vinegar
  • 2 spoonfuls of pickled chili preserve the juice
  • to taste of Salt
  • to taste of ground pepper
  • 2 leaves of Romaine lettuce
  • 3 gourd tomatoes sliced
  • 1 avocado big
  • 10 toasts of corn

    Preparation

    Place the meat in a strainer, rinse 2 times under the stream of water. Pass to an Express® Pressure Cooker and add the onion in pieces, the garlic, salt and 1 1/2 liter of water.
    Close the Express® Pressure Cooker and add the pressure regulator, place it on the stove with a high flame or until constant steam comes out, lower the flame to medium and cook for 45 minutes.
    Remove the Express® Pressure Cooker from the heat, let cool, remove the pressure regulator, open the Express® Pressure Cooker, and that's it!
    While the meat is cooking, in a pan place 2 tablespoons of olive oil, add the sliced ​​onion and acitrona for about 3 minutes. Reservation.
    In a jar place 1/2 cup of oil, the vinegar, pickled chilies, salt and pepper; Cover and shake.
    Once the meat is cold, discard and place in a large bowl. Add the lettuce, tomato, onion and avocado. Bathe with the vinaigrette and mix carefully. Serve with the toast.

    TIPS

    You can heat refried beans and prepare toast for an informal snack. It offers separately cream, crumbled fresh cheese and more pickled chiles.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    655
    kcal
    33%
    Carbohydrates
    11.2
    g
    3.7%
    Proteins
    45.7
    g
    91%
    Lipids
    47.0
    g
    72%
    Fiber
    4.5
    g
    8.9%
    Sugar
    3.4
    g
    3.8%
    Cholesterol
    156
    mg
    52%
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