Salpicon de Res
Servings: 4
Ingredients:
For the Beef:
1 pound flank steak
1 teaspoon grapeseed oil
1 yellow onion, thinly sliced
2 garlic cloves, peeled and crushed
1 bay leaf
Salt and pepper to taste
Cold water
For the Chicken:
1 pound chicken breast
1 teaspoon grapeseed oil
1 yellow onion, thinly sliced
2 garlic cloves, peeled and crushed
1 teaspoon oregano leaves
Salt and pepper to taste
2-3 cups Chicken stock
For the Seafood:
1 pound mixed seafood (calamari rings, mussel meat, peeled shrimp tails, crab meat, scallops)
Cold water
For the Tuna:
1 pound tuna
Zest of 1 lemon, cut in strips
3 cups olive oil
2 bay leaves
2 garlic cloves, peeled and crushed
For The Salad:
1 cup red or sweet white onion, diced or 1 cup sliced pickled onion or ½ cup marinated spring onion bulbs
10 (approximately 2 1/3 cups) radishes, diced
1 jalapeño, stem and seeds removed, diced
1 (approximately 1 1/2 cups) tomato, diced
1 cup peeled and chopped cucumber
8 stalks of fresh mint, oregano or cilantro
3 cups cubed avocado
1 ¼ cups crumbled Queso Fresco or Queso Cotija
Dressing:
4 tablespoons of lime juice
2 tablespoons freshly squeezed Naranja agria (Bitter or sour orange) juice (Blood orange is a good substitute)
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
Suggested Garnishes:
Crumbled Queso Fresco
Crumbled Queso CotijaLime wheels (slices)
Cilantro leaves
Suggested scoops:
Baby Romaine lettuce leaf cups
Tostados
Tortilla chips
Process:
To prepare the beef:
Sprinkle the beef with salt and freshly ground black pepper.
Heat a Dutch oven that is large enough for the beef to lay flat.
When hot, add oil.
When the oil shimmers, add onions and liberally sprinkle with salt.
Saute the onion until tender.
Lay the beef on top of the onions. Add the garlic and bay leaf.
Cover all with cold water to just slightly over the top of the meat.
Place the Dutch oven over medium-high heat until the water is simmering.
Simmer for 2 – 2 ½ hours or until the beef is tender. The timing will depend on the thickness of the meat.
Remove from the Dutch oven from the heat and allow it to cool on a hot pad.
Remove the meat from the broth.
Reserve broth for other recipes.
Place the meat on a flat, clean surface, such as a cutting board.
Use two forks, working in opposite directions to shred the beef into long strands.
Slice the strands crosswise into smaller pieces. Reserve.
Prepare the Chicken:
Heat a Dutch oven that is large enough for the breast to lay flat.
When hot, add oil.
When the oil shimmers, add onion and liberally sprinkle with salt.
Heat the chicken broth in a separate sauce pan to boiling.
Saute the onion until tender.
Lay the chicken breast on top of the onions. Add the garlic and bay leaf.
Remove the Dutch oven from the heat and place on a hot pad.
Cover all with the boiling broth to just slightly over the top of the meat.
Cover immediately.
Simmer for 25 minutes or until the thickest portion of the chicken breast reaches 165°F. The timing will depend on the thickness of the meat.
Remove the breast from the broth.
Reserve broth for other recipes.
Place the breast on a flat, clean surface, such as a cutting board.
Dice the chicken breast.
Reserve.
Prepare the Seafood:
Heat the water in a large sauce pan to a simmer.
Place the seafood in the simmering water.
The individual pieces of seafood such as shrimp, calamari, crab and scallops should become opaque (and pink in the case of shrimp) in 3-5 minutes. The internal temperature will be 145°F and the flesh should be firm to the touch. Mussels will take 5-7 minutes.
Place the seafood on a flat, clean surface, such as a cutting board.
Chop the meat.
Reserve.
Prepare the Tuna:
Bring the olive oil, lemon zest, bay leaves and garlic to a simmer over medium-high heat.
Remove the pan from the heat to a hot pad.
Add the fish and cover.
Allow the fish to poach for 20 minutes.
Remove the fish and reserve on a cutting board.
When cool, flake the fish.
Reserve.
Prepare the Salad:
While the meat is cooling:
Clean and trim the radishes. Dice.
Peel and remove the onion core. Chop into small pieces. (Or use pickled onion slices or pickled onion bulbs)
Clean, and remove the tomato core. Chop into small cubes.
Clean, remove the seeds and stem, and dice the jalapeno pepper.
Clean, peel and dice the cucumber
Clean mint or oregano and pat dry. Chop.
Combine onion, tomato, cucumber, radishes and chosen herb(s) in a bowl.
Stir the lime, orange juice and olive oil together.
Add dressing to the vegetables and stir to combine.
Add the meat to the salad and toss lightly to combine.
Marinate in the ice box for two hours.
Add avocado cubes and crumbled cheese.
Toss to mix.
Plate at room temperature or cold, over lettuce leaves or in Romaine lettuce leaf cups.
Sprinkle with chosen garnish(es), if desired.
Serve with tostados or taco chips.