🌮✨ Festive Mexican Salpicón by Pati Jinich

If you’re looking for a vibrant, flavorful dish, this Festive Mexican Salpicón from one of my favorite chefs, @PatiJinich, is a must-try! A colorful medley of tender beef, fresh vegetables, and a zesty vinaigrette, this dish is perfect for tacos, chips, or even a refreshing salad. Let it marinate overnight to unlock its full flavor potential. Buen Provecho!

Ingredients

For the Salpicón

• 1.5 pounds flank steak, cut into 2-inch chunks

• 1 white onion

• 5 garlic cloves

• 2 bay leaves

• 2 teaspoons kosher salt

• 2 medium carrots, diced

• 2 medium red potatoes, diced

• 1/2 cup frozen peas, thawed

• 3 large radishes, thinly sliced

• 2 tablespoons chopped cilantro

• 1 head of Romaine lettuce, chopped

For the Vinaigrette

• 1/3 cup white vinegar

• 3+ tablespoons fresh lime juice

• 1/2 teaspoon sea salt or kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon dark brown sugar

• 1 garlic clove, minced

• 1/2 cup olive oil

• 3/4 cup slivered red onions

Directions

1. Cook the Meat

• In a large saucepan, combine the flank steak, white onion, garlic cloves, and bay leaves.

• Cover with water, bring to a boil, and add kosher salt. Lower the heat and simmer for 1.5–2 hours until the meat is tender.

• Skim off any foam during cooking. Transfer the cooked meat to a bowl, shred, and set aside. Strain the broth and return it to the saucepan.

2. Prepare the Vegetables

• Cook the diced potatoes in the broth for 6–8 minutes.

• Add the diced carrots and cook for another 3–4 minutes.

• Finally, add the peas and cook for 1 minute. Transfer the vegetables to a bowl and let them cool.

3. Make the Vinaigrette

• In a bowl, whisk together white vinegar, lime juice, sea salt, black pepper, dark brown sugar, and minced garlic.

• Gradually add olive oil while whisking to emulsify. Add the slivered red onions and let them macerate for 15 minutes. Set the onions aside for garnish.

4. Marinate and Assemble

• Toss 1/3 cup of the vinaigrette with the shredded beef and let it marinate for 10 minutes.

• Toss another 1/3 cup of vinaigrette with the cooked vegetables.

• Combine the beef and vegetables, then serve over a bed of chopped Romaine lettuce.

• Garnish with marinated red onions, fresh avocado slices, cilantro, and sliced radishes.

Why You’ll Love It

This dish is a celebration of fresh, bold flavors and textures. The tender, marinated beef pairs perfectly with the vibrant vegetables and zesty vinaigrette. It’s a versatile dish that can be served as a light salad, hearty tacos, or even scooped up with tortilla chips.