Mexican Salpicon Recipe
Servings: 5 personas
Calories: 615kcal
Ingredients
- 1 iceberg lettuce
- 2 cups of a pre-cooked vegetable mix (corn, green beans, carrots, peas)
- 1 cup of julienned red onion
- ½ cup apple or white vinegar
- ¼ cup of olive oil
- 1 avocado
- ¼ tsp of ground black pepper
- 2 tbsp of oregano
- 2 pounds chuck roast or brisket or 1 kg
- 3 bay leaves
- 2 garlic cloves
- 2 tbsp of salt
- ¼ of white or yellow onion
Instructions
- This is much faster to cook if you use a pressure cooker or the Instant Pot. It can also be done in any pot but the cooking time will be much longer.
- Place the beef in the pot, cover with water, add 3 bay leaves, 2 garlic cloves, ¼ onion, and 1 tablespoon of salt. Let cook. - To cook in a pot will take about 1 hour and 40 minutes.- Instant Pot Set the Meat / Stew option. - Pressure cooker, it takes about 30 minutes after putting the cap on.
- Let the meat cool and shred.
- Cut the red onion into julienne strips and bathe with the vinegar and the oregano, add about 3 pinches of salt, and let it soak in the vinegar.
- Put the pre-cooked vegetables to boil for 3 minutes and then go through cold water.
- Cut the avocado in small squares
- Cut the lettuce into small squares and rinse in water. Make sure to drain the water very well before mixing with the other ingredients.
- Mix the lettuce with the meat, the precooked vegetables, the onion with the marinade, ¼ cup of olive oil and the pepper. Mix everything well, add the avocado at the end.
- Taste and add salt to taste.
Video
Nutrition
Calories: 615kcal | Carbohydrates: 29g | Protein: 41g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 2502mg | Potassium: 1320mg | Fiber: 11g | Sugar: 5g | Vitamin A: 5536IU | Vitamin C: 21mg | Calcium: 192mg | Iron: 8mg
