Best Dzik Yucatecan Style Salpicón De Res Recipes

Carne Guisado (Guisado De Res) image

Provided by MissMia

Categories Mexican

Time 3h15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

2 lbs stewing beef
2 tablespoons flour
1 medium onion, diced small
2 garlic cloves, minced
2 jalapenos, seeds removed and minced
3 cups beef broth (Swanson is what I use and it DOES make a big difference)
2 tablespoons tomato paste
4 teaspoons cumin
1 teaspoon hot Mexican chili powder
1 teaspoon adobo seasoning or 1/2 teaspoon salt, plus
salt, to taste
3 tablespoons extra virgin olive oil, EVOO

Steps:

Preaheat oven to 350.
Season meat with adobo.
Toss meat with flour.
In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown.
Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling.
Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender.
Serve as a taco or over rice.

Nutrition Facts : Calories 438.2, Fat 21.4, SaturatedFat 6.1, Cholesterol 145.2, Sodium 930.9, Carbohydrate 9.7, Fiber 1.6, Sugar 2.5, Protein 53.1

Salpicón De Res (Central American Shredded Beef Salad) image

Provided by Nif_H

Categories Vegetable

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 -2 1/2 lbs beef flank steak or 2 -2 1/2 lbs skirt steaks
1 onion, chopped
1/3 cup olive oil
1/4 cup vinegar
1 -2 teaspoon dried oregano
salt and pepper, to taste
3 tomatoes, seeded and chopped
1 onion, thinly sliced
3 serrano chilies, chopped or minced
2 avocados, chopped
lime wedge (optional)
lettuce leaf, to put salad on (optional)

Steps:

Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Spread on a serving platter and serve chilled or at room temperature with warm tortillas.
VARIATIONS:.
Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún).
Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños.
Garnish with lime wedges, cilantro and crumbled queso fresco if you like.
Substitute sour orange juice or lime juice for the vinegar for a more tropical flavor.