MY SALPÍCON RECIPE (NICARAGUAN FOOD)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based option, while canned chicken is cost-effective.

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: none

Avocado provides healthy fats and creaminess.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is often cheaper.

Thank the audience and introduce the recipe.

Prepare 2.5 pounds of beef rump roast by rinsing and trimming the fat, then slice into three pieces.

Boil water in a pot and add the beef, whole bell pepper, whole onion, and 3-4 cloves of garlic.

Season with salt and pepper, and boil for about 1.5 hours.

Prepare a salad with half a red onion, a whole avocado, and half a lime.

In a pan, heat olive oil and add 1 cup of jasmine rice, stirring until golden.

Add 2 cups of water and salt to the rice, cover, and cook on low for 15-20 minutes.

Chop the cooked beef finely and mix with chopped bell pepper, onion, and the juice of half a lime.

Add broth from cooking the beef to the mixture to keep it moist, and season with salt and crushed pepper if desired.

Boil black plantains for about 5 minutes, then peel and smash them to make tostones.

Fry the smashed plantains in olive oil with garlic until golden brown, seasoning with salt on both sides.

Serve the salpicón with rice and tostones, and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens