🌮✨ Festive Mexican Salpicón by Pati Jinich
This Festive Mexican Salpicón by @PatiJinich combines tender beef, fresh vegetables, and a tangy vinaigrette into a vibrant dish perfect for tacos, salads, or chips. Let it marinate overnight for the ultimate explosion of flavor. 🌮✨
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.
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