Wednesday, February 19, 2014

Salpicon (Beef)

Salpicon (Beef)
(9-12 servings – 2 per person)


2-2 ½ lb. Boneless Beef Rump Roast
as needed Water
1 large White Onion, rough chop
3 cloves Fresh Garlic, mashed
4 tsp. Dry Mexican Oregano
2 medium Fresh Jalapeno Peppers, cut in half

½ cup Fresh Red Onion, thin sliced (top to bottom)
¾ cup Fresh Tomatoes, seeded & sliced in thin strips (top to bottom)
2 Fresh Avocado, thinly sliced (top to bottom)
½ bunch Fresh Cilantro Leaves
1/3 cup Olive Oil
1 medium Fresh Lime, juiced
to taste, salt & Black Pepper

18-24 Corn, Flour Tortillas or Tostadas (or combination)


Place the roast in a slow cooker and surround it with the onion, garlic, oregano and peppers. Pour the water along the side about half way up the meat. Cook on low for 8 to 10 hours or until tender and almost falling apart. Remove from slow cooker and place on a cutting board to cool. Cover with foil and let sit until cool enough to handle with your hands. Use 2 forks to shred the beef and place in a large mixing bowl. Add the remaining ingredients and mix carefully. Move to a serving platter and enjoy on corn or flour tortillas or tostadas.

Note: You could do this in a Dutch oven in a 300 degree oven for about 5 hours or until tender and almost falling apart. Then continue directions above.

Ideas for Future Efforts

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