CÓMO HACER SALPICÓN SALVADOREÑO paso a paso-almuerzo tradicional

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is more economical.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas offer creaminess with fewer calories, and sour cream is a budget-friendly alternative.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley is a milder herb, and green onions add a fresh flavor at a lower cost.

Begin by greeting the audience and introducing the recipe for Salpicón Salvadoreño.

Show the 2.5 lbs of salón (beef) and explain that it is often called 'salón' in El Salvador, but may have a different name in the U.S.

Prepare to cook the beef in a pot of water, estimating it will take about an hour to become tender.

Remove any foam that forms while the beef is boiling.

After an hour, remove the beef from the pot and allow it to cool slightly before shredding it.

While the beef is cooking, prepare the vegetables: chop potatoes, zucchini, güisquil, and onion, and crush the garlic.

Add the chopped vegetables to the pot with the beef broth, along with bay leaves and beef broth (consomé de res), and season with salt.

Once the beef is cool enough to handle, shred it into small pieces.

In a blender or food processor, combine the shredded beef, chopped onion, radishes, and hierbabuena, and blend until well mixed.

Mix all ingredients together in a bowl, adding lemon juice and salt to taste.

Prepare a soup with the remaining broth and vegetables, cooking for about 5 minutes until the vegetables are tender.

Serve the Salpicón cold, garnished with additional lemon and salt if desired, alongside the soup and brown rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary