Recipe Archives->Mexican->Salpicon 03

Salpicon de Res
(Shredded Meat Cooked with Tomatoes, Chiles, and Cilantro)
Makes enough filling for 18 tacos

1 1/4 lbs skirt or flank steak with some fat
1 small onion, roughly chopped
3 cilantro sprigs
2 garlic cloves, peeled and roughly chopped
sea salt to taste

2 Tbs lard or safflower oil
1/2 C finely chopped white onion
2 garlic cloves, peeled and finely chopped
1 1/4 Lbs tomatoes (about 4 medium), finely chopped. unpeeled
4 (or to taste) canned chiles serranos en escabeche (pickled)
3 rounded Tbs roughly chopped cilantro
1/4 C broth from cooking beef
sea salt to taste

Cut the steaks along the grain, into 2-inch pieces.  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.  Allow the meat to cool off in the
broth.  Strain, reserving the broth.  When the meat is cool enough
to handle, remove any gristle or sinew and shred roughly.  Set
aside.

In a heavy frying pan, heat the lard, add onion and garlic, and
fry gently without browning until translucent, about 3 minutes.
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.  Add
the shredded meat, chiles, cilantro and broth, taste for salt, and
cook over medium heat, covered, for about 5 minutes longer.


Carne Deshebrada (Shredded Beef Filling)

2 Tbs melted lard or safflower oil
2 Tbs finely chopped white onion
3 chiles serranos, finely chopped, or to taste
1/4 Lb (about 3/4 C) ripe tomatoes, finely chopped
1 cup carne deshebrada (the meat) from Salpicon de Res
sea salt to taste

Heat the lard in a medium frying pan.  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.
Add the shredded beef, mix well, and continue cooking until the
juice of the tomatoes has been absorbed.  Taste for salt.  When
the beef is shiny and just beginning to fry, about 5 minutes, remove
from the heat and keep warm.

Proceed from here to prepare your tacos, burritos, or other
delectables as you desire.

Printable version: salpicon03.txt.