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Lorenza

Lorenza Ávila

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Recipe of Salpicón Salad
Recipe

Salpicón Salad

1h 40 mins
Low
52
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This salpicón salad is a very fresh dish and you can serve it in a meeting where you do not want to heat the food or there are no burners. It is served with tostadas and is known as "old clothes" in some places.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 1/2 kilos beef brisket, cut into 2-3 pieces
  • 2 leaves bay (laurel)
  • 1 clove garlic
  • 1 tablespoon salt
  • 1/4 onions
  • 1 carrot
  • 1 branch parsley
  • 1/2 onions, cut into rings
  • 1/3 cups olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dried oregano
  • 1/4 teaspoons black pepper, freshly ground
  • 2 tomatoes, cut into chunks
  • 1 lettuce, cut into thin strips
  • 1 avocado, peeled and sliced
  • 6 radishes, cut in half (optional)

Preparation

Put the meat, bay leaf, garlic, salt, onion quarter, carrot, and parsley in a large heavy saucepan.
Add water to cover, bring to a boil, lower the heat and continue simmering, covered, until the meat is tender (about 1 hr).
Let the meat cool in the broth, drain it and shred it.
In another bowl, mix the meat with the onion, oil, vinegar, oregano and pepper. Season with salt and pepper and let it rest for 30 minutes.
Ten minutes before serving, add the tomato, a handful of lettuce strips and mix.
Prepare a bed of lettuce in the serving bowl and place the meat in the center.
Garnish with the avocado slices and halved radishes.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
Rate this tip
Ratings (3)
Jorge Gallegos
10/10/2019 23:13:35
Muy delisosa reseta
Nancy Amador
24/02/2019 19:40:29
Excelente
Irma Gonzalez
09/07/2014 22:29:33
DELICIOSA ME ENCANTA

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