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Salpicon 03

A home-style Salpicon 03 made with Lard Or Safflower Oil, White Onion, and Broth From Cooking Beef. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1/2 cup
• 1/4 cup
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Cut the steaks along the grain, into 2-inch pieces.

2. 2

   Put the meat into a saucepan with the onion, cilantro, garlic and salt, barely cover with water, and simmer until tender, about 25 minutes for skirt steak and 35 for flank.

3. 3

   Allow the meat to cool off in the broth.

4. 4

   Strain, reserving the broth.

5. 5

   When the meat is cool enough to handle, remove any gristle or sinew and shred roughly.

6. 6

   Set aside.

7. 7

   In a heavy frying pan, heat the lard, add onion and garlic, and fry gently without browning until translucent, about 3 minutes.

8. 8

   Add the chopped tomatoes and continue cooking over high heat, stirring and turning it over from time to time to prevent sticking, until the mixture has reduced and thickened, about 8 minutes.

9. 9

   Add the shredded meat, chiles, cilantro and broth, taste for salt, and cook over medium heat, covered, for about 5 minutes longer.

10. 10

    Heat the lard in a medium frying pan.

11. 11

    Add the onion, fresh chiles and tomato and fry over fairly high heat for about 3 minutes, turning the mixture over from time to time to prevent sticking.

12. 12

    Add the shredded beef, mix well, and continue cooking until the juice of the tomatoes has been absorbed.

13. 13

    Taste for salt.

14. 14

    When the beef is shiny and just beginning to fry, about 5 minutes, remove from the heat and keep warm.