Salpicon (Mexican Beef Salad)
Total Recipe Time: 4-1/4 to 4-3/4 hours
Makes 8 to 10 servings
Ingredients
1 beef Brisket Flat Cut (3 to 4 pounds)
1/2 cup plus 2 teaspoons vegetable oil, divided
4 cups beef broth
1 large white onion, cut into quarters
4 cloves garlic, minced
2 bay leaves
2 teaspoons salt
1 teaspoon whole black peppercorns
1/2 cup fresh lime juice
3 chipotle peppers in adobo sauce, finely chopped
3 cloves garlic, peeled
3 plum tomatoes, diced
1 avocado, diced
1 small red onion, cut in half, thinly sliced
1/3 cup fresh cilantro, chopped
8 to 10 cups chopped romaine lettuce
1 cup crumbled queso fresco cheese
3 radishes, thinly sliced
Chopped fresh cilantro (optional)
Instructions
1. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown evenly. Remove drippings. Combine broth, white onion, minced garlic, bay leaves, salt and peppercorns. Pour over brisket; bring to a boil. Reduce heat; cover tightly and simmer 3-1/4 to 3-3/4 hours or until brisket is fork-tender.
2. Let brisket cool in cooking liquid 30 minutes. Remove and discard bay leaves. Skim fat from cooking liquid; remove and reserve 2 tablespoons liquid for dressing. (Reserve remaining liquid for another use, if desired.) Remove brisket from stockpot. Cut brisket into 4 to 6 pieces; shred with 2 forks. Set aside.
3. Place 1/2 cup oil, lime juice, chipotle peppers, whole garlic and 2 tablespoons reserved cooking liquid in food processor or blender container. Cover; process until smooth. Season dressing with salt and ground black pepper, as desired.
4. Combine shredded beef and three-fourths of dressing in large bowl. Add tomatoes, avocado, red onion and 1/3 cup cilantro; toss to combine. Arrange beef mixture over lettuce; drizzle with remaining dressing. Top with cheese, radishes and additional cilantro, if desired.
Nutritional Information
Nutrition information per serving (1/8 of recipe): 405 calories; 26 g fat (6 g saturated fat; 6 g monounsaturated fat); 56 mg cholesterol; 1103 mg sodium; 11 g carbohydrate; 2.8 g fiber; 34 g protein; 5.2 mg niacin; 0.4 mg vitamin B6; 2.1 mcg vitamin B12; 3.5 mg iron; 28.7 mcg selenium; 7.0 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
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