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Vasconia

Queretano Salpicón

Name: Queretano Salpicón
Prep time: 90 min
Cook time: 90 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 kilo beef brisket, 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 chili, preserve the juice; to taste salt; to taste ground pepper; 2 leaves romaine lettuce; 3 tomatoes, sliced; 1 avocado, big; 10 tostadas corn, of corn

45 mins

Low

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Spatches are preparations that are served at room temperature or slightly cold. They usually carry some type of vegetables and one or several proteins.

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Ingredients

6 portions

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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.