Salpicón

Name: Salpicón
Yield: serves 12
Ingredients: 2 pounds boneless beef brisket; 1 large onion, quartered; Salt; 3/4 cup olive oil; 6 tablespoons distilled white vinegar; 1/4 cup fresh lime juice; 1/4 cup minced red onion; 2 tablespoons crumbled dried oregano; Freshly ground black pepper; 1 cup chopped seeded tomato; 1 cup chopped seeded peeled cucumber; 1/2 cup capers, drained; 1/4 cup chopped fresh cilantro; 4 radishes, finely chopped; 24 tostadas (see Tips, page 23); 3 avocados, halved, pitted, peeled, and sliced; Bottled hot sauce (such as Huichol)

December 20, 2011

This shredded beef salad is perfect for a crowd or for a leftover-friendly family. It actually tastes better a day or two after you make it, when the flavors have had more time to combine. Although capers aren’t traditionally found in salpicón, I think they make perfect sense in this summer dish, adding just a touch of salt.

Recipe notes

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