Salpicon

Name: Salpicon
Ingredients: 12 kg flank steak; 1 red onion; 1 garlic clove; 12 cup cilantro; 1 teaspoon salt; 14 teaspoon pepper; 12 tablespoon oregano; 12 cup olive oil; 1 large lime, juice of; 1 habanero pepper, chopped very fine; 2 -3 leaves lettuce, chopped; 2 -3 roma tomatoes, diced; 1 nopal leaf, grilled (dice after grilling); 1 large avocado (Garnish); 14 cup of queso Cotija cheese, crumbled (Garnish); refried beans; salsa or green chili salsa

17 ingredients

7 steps

Ingredients

12 kg flank steak
1 red onion
1 garlic clove
12 cup cilantro
1 teaspoon salt
14 teaspoon pepper
12 tablespoon oregano
12 cup olive oil
1 large lime, juice of
1 habanero pepper, chopped very fine
2 -3 leaves lettuce, chopped
2 -3 roma tomatoes, diced
1 nopal leaf, grilled (dice after grilling)
1 large avocado (Garnish)
14 cup of queso Cotija cheese, crumbled (Garnish)
refried beans
salsa or green chili salsa

Directions

1

In a pressure cooker, cook meat in water seasoned with onion garlic and herbs (your choice) and salt and pepper until tender.
2

Remove meat from broth and let cool (I save the broth and use it for soup).
3

Once cool, shred the beef either in a food processor or by hand.
4

You want very thin strands of beef.
5

Add all of the rest of the ingredients along with the olive oil and lime juice.
6

Chill in fridge or serve at room temperature on tostadas spread first with refried beans and then the Salpicon.
7

Garnish with avocado, Cotija Cheese and salsa of your choice.