Salpicon Recipe – Eats Now

Name: Salpicon
Yield: 4 servings
Cuisine: American
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)

Servings: persons

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)

1
Put the brisket in a large pot and add enough water to cover the meat by 1 inch.
2
Add the onion pieces and 1/4 cup salt.
3
Bring to a boil.
4
Then reduce the heat to medium and simmer, partially covered, for 2 1/2 hours, or until the brisket is very tender.
5
(Add more water if needed to keep the meat covered.)
6
Remove the pot from the heat and let the brisket cool to room temperature in the cooking liquid.
7
Then drain the brisket, discard the water, and cover tightly with plastic wrap.
8
Refrigerate the brisket.
9
(Brisket can be made 1 day ahead.)
10
Meanwhile, prepare the vinaigrette by whisking the olive oil, vinegar, lime juice, red onion, and oregano in a medium bowl.
11
Season the vinaigrette with salt and pepper.
12
Shred the cooled brisket into a large bowl.
13
Add the tomato, cucumber, capers, cilantro, and radishes, and toss to combine.
14
Add the vinaigrette and toss to coat.
15
Season the salpico n with additional salt and pepper if needed.
16
Spoon enough salpicon on a tostada to cover and then garnish with avocado slices.
17
Serve with hot sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds boneless beef brisket, 1 large onion, quartered, Salt, 3/4 cup olive oil, and more.

Yes, Salpicon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salpicon

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