Beef Salad, Salpicon Recipe, HEALTHY MEXICAN FOOD

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers provide a milder flavor, while banana peppers are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, and vinegar is a cost-effective alternative.

Place the beef in a pot and cover with water.

Add 3 bay leaves, 2 garlic cloves, 1/4 onion, 1 tablespoon of salt, and 1 tablespoon of oregano.

Cook the beef for about 1 hour and 40 minutes in a regular pot or use the meat stew option in an Instant Pot for about 30 minutes.

Once cooked, let the beef cool down and then shred it.

Cut the red onion into julienne strips and marinate it in vinegar, adding a spoon of oregano and about three pinches of salt. Let it sit in the fridge and mix occasionally.

Boil the pre-cooked vegetables (carrots, corn, green beans) for about 3 minutes, then transfer them to cold water to stop the cooking process.

Cut the lettuce into small squares and dry it well.

In a bowl, mix the shredded beef, pre-cooked vegetables, marinated red onion with all the vinegar, and the lettuce.

Add black pepper, salt to taste, and 1/4 cup of olive oil. Mix everything well and adjust seasoning as needed.

Cooking Techniques

Equipment Needed

Spice Level: