Salpicón de Res

A fresh and flavorful shredded beef salad with tomato, red onion, and avocado, dressed with lime and oregano.

Ingredients

• 300 grams Beef for shredding (skirt or chuck)
• 1 teaspoon Salt
• 5 grains Whole black peppercorns
• 1 piece White onion
• 2 cloves Garlic
• 1 piece Romaine lettuce
• 2 pieces Tomato
• ½ piece Red onion
• 4 pieces Radish
• 1 piece Avocado
• ¼ cup Fresh lime juice
• 1 teaspoon Dried Mexican oregano
• 1 tablespoons Neutral vegetable oil
• 1 piece Serrano chile (optional)
• 4 pieces Corn tostadas

Directions

1. Cook the beef: Place the meat in a pot with enough water to cover it. Add half an onion, 1 clove of garlic, salt, and peppercorns. Cook over medium-low heat until very tender (approx. 1.5-2 hours).
2. Prepare garnish: Wash and finely chop romaine lettuce, tomatoes (seeds removed), red onion (julienned), radishes (sliced), and serrano chile (thinly sliced, optional).
3. Shred the meat: Remove the cooked meat from the broth, let it cool slightly, and shred with forks into medium strands.
4. Combine ingredients: In a bowl, mix the shredded meat with the lettuce, tomatoes, red onion, radishes, and serrano chile.
5. Make dressing: In a container, whisk fresh lime juice, Mexican oregano, 2 tablespoons of vegetable oil, salt, and pepper.
6. Finish and serve: Pour the dressing over the mixture, combine. Add diced avocado at the end. Serve with corn tostadas.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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