Best Speedy Ground Beef Salpicon Recipes

Shredded Beef Tostadas (Salpicon) image

Provided by Marcela Valladolid

Time 2h40m

Yield 6 to 10 servings

Number Of Ingredients 16

One 2-pound boneless beef brisket
1 large white onion, quartered
Kosher salt
3/4 cup olive oil
6 tablespoons distilled white vinegar
1/4 cup fresh lime juice
1/4 cup minced red onion
2 tablespoons dried crumbled Mexican oregano
Freshly ground black pepper
1 cup seeded chopped cucumber (from 1/2 English or hothouse cucumber)
1 cup seeded chopped tomatoes (from 2 tomatoes)
1/2 cup capers, drained
1/4 cup chopped fresh cilantro
4 radishes, finely chopped
12 corn tortillas
2 avocados, halved, pitted, peeled and sliced, for serving

Steps:

Put the brisket in a large pot and fill with enough water to cover the meat by an inch. Add the onion quarters and 1/4 cup salt. Bring to a boil. Reduce the heat to medium and simmer partially covered until the brisket is very tender, 2 1/2 hours. Add more water if needed to keep the meat covered. Turn off the heat and let the brisket cool in the cooking liquid to room temperature. Drain the brisket, discard the water and cool completely.
Meanwhile, prepare the vinaigrette by whisking the olive oil and vinegar in a medium bowl until well combined. Add the lime juice, red onion and oregano and whisk again. Season the vinaigrette with salt and pepper.
Shred the brisket into a large bowl. Add the cucumbers, tomatoes, capers, cilantro and radishes and toss to combine. Add the vinaigrette and toss to coat. Season with additional salt and pepper if needed.
To make the grilled tostadas: Heat a grill pan on the stovetop over medium-high heat. Place a corn tortilla onto the hot pan until the tortilla is crisp with a slight char. Cook for about 5 minutes each side. Scoop the shredded beef salad onto the grilled tostada and garnish with some avocado slices.

Salpicon (Spicy Mexican Beef Salad) image

Provided by PanNan

Categories Meat

Time 4h40m

Yield 24 appetizer servings, 10 serving(s)

Number Of Ingredients 24

3 1/2-4 lbs fully trimmed beef brisket, section (flat cut)
1 large onion, chopped
8 cups beef stock
2 bay leaves
3 cloves garlic, minced
2 canned chipotle chiles
2 teaspoons salt
1 teaspoon black peppercorns
2 tablespoons reserved beef broth, from boiled brisket
1/3 cup chipotle chile in adobo
6 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 tablespoons white vinegar
1 tablespoon ketchup
1 tablespoon minced onion
1 clove garlic, minced
salt
fresh coarse ground black pepper
4 small roma tomatoes, diced
2 ripe avocados, diced
1 medium red onion, diced
6 ounces monterey jack cheese, in small cubes
1/2 cup chopped fresh cilantro
radish, cut in roses for garnish (optional)

Steps:

Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.
Bring mixture to a boil over high heat, skimming off any foam.
Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.
Let cool 30 minutes in cooking liquid.
Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern soup or stew.
Pull meat apart into shreds.
(The dish can be made ahead to this point and refrigerated 1 or 2 days. Before proceeding, warm foil-wrapped meat in oven.) To make dressing: In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and purée.
To complete salad: In a bowl, mix brisket with about 3/4 of the dressing.
Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.
Drizzle additional dressing over top, enough to make the mixture moist.
Garnish with radish roses if desired.
Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.

Nutrition Facts : Calories 736.6, Fat 62.1, SaturatedFat 22.6, Cholesterol 131.9, Sodium 1319.2, Carbohydrate 9.3, Fiber 3.5, Sugar 3, Protein 35.1

Salpicon (Mexican Shredded Beef Salad) image

Provided by EdsGirlAngie

Time 9h30m

Yield 6 serving(s)

Number Of Ingredients 18

1 (1 lb) flank steak (or 1 lb. of beef brisket)
1 white onion, thickly sliced
1 tablespoon sea salt
2 cloves garlic, chopped
1 teaspoon black pepper
1 bay leaf
3 tablespoons white vinegar (distilled)
1 1/2 tablespoons fresh lime juice
1 tablespoon dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
1/3 cup olive oil
2 tomatoes, cut in eighths
1/2 cup thinly sliced bermuda onion
1 head shredded romaine lettuce
6 thinly sliced radishes
1 tablespoon chopped fresh cilantro
2 sliced avocados

Steps:

For the beef: place in large pan and cover with enough water to cover meat by 2 inches.
Add onion, salt, garlic, pepper and bay leaf.
Bring to boil, skimming off any foam.
Reduce heat and add oregano.
Simmer uncovered about 1-1/2 hours, or until beef is very tender.
Refrigerate overnight.
Reserve cooking liquid.
Slice, then shred beef coarsely.
Return to refrigerator, adding enough reserved cooking liquid to meat to cover.
Whisk together the vinaigrette ingredients.
Combine tomatoes, Bermuda onion and 3 tbsp.
of vinaigrette.
Toss to coat and season to taste with salt and pepper.
Drain beef and add shredded lettuce and cilantro to beef.
Mix in more vinaigrette and season with salt and pepper.
Divide salad among plates; surround with tomato mixture and garnish with avocado and radish slices.