[CH] mex -10- Salpicon de Res Poblano
Jim Weller (arcticchef@theedge.ca)
Mon, 03 May 2004 19:35:05 -0600
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Title: Shredded-Beef Salad W/ Avocado And Chile Chipotle
Categories: Mexican, Beef, Salads, Steak, Chilies
Yield: 2 Servings
--Meat Mixture--
1 lb Flank steak or brisket, well
-trimmed & cut into 2" sqrs.
1 Garlic clove, peeled &
-quartered
1 Serrano chile (or 1/2
-jalapeno), sliced (opt.)
2 Bay leaves
1/2 ts Mixed marjoram & thyme
1/4 ts Freshly ground black pepper
1/2 ts Salt (generous)
1 sm Onion, diced
2 sm Boiling potatoes like the
-red-skinned ones, quartered
--Dressing--
3/4 c Olive oil
1/4 c Cider vinegar
1/2 ts Salt
1/4 ts Freshly ground black pepper
--To Finish the Dish--
6 Romaine lettuce leaves
1 Ripe avocado, peeled, pitted
-and sliced
4 Canned chipotle chiles,
-halved & seeded
1/2 c Mexican queso fresco, or
-other fresh cheese like
-feta or farmer's cheese,
-crumbled
3 Radish roses, for garnish
Salpicon de Res Poblano
Bring 3 cups water to a boil in a medium-size saucepan, add the
squares of meat and skim off any grayish foam that rises to the top
during the first few minutes of boiling. Add the garlic, optional
chile, bay leaves, herbs, pepper, salt & half of the onion, and simmer
over medium to medium-low heat for an hour or so, until the meat is
tender. If there is time, let cool in the broth. Drain and discard
all but the meat; then shred the meat into long, thin strands. While
the meat is cooking, boil the potatoes in salted water to cover until
they are just tender, about 15 minutes. Cool under running water,
peel off the skins if you wish, then dice into 1/2" bits. Add to the
meat, along with the remaining onion. Measure the dressing ingredients
into a small bowl or a jar with a tight-fitting lid. Whisk or shake to
thoroughly blend, then pour 2/3 of the dressing over the meat mixture.
Stir, cover and let stand 1/2 hour. Just before serving, line a
platter with 4 of the romaine leaves; slice the remaining 2 to make a
bed in the center. Taste the meat-potato-onion salpicon for salt,
then scoop it into a mound over the sliced lettuce. Decorate with
slices of avocado alternating with chipotle chile halves, then remix
the rest of the dressing and drizzle it over the whole affair.
Sprinkle with the cheese, decorate with the radish roses, and the
salpicon is ready to serve.
Variations:
Yucatan Dzik de Res: Prepare the meat as directed in Step 1, then
dice and add 1/2 medium red onion, 4 large radishes, hot green chile
to taste and 1 small tomato. Toss with 2 tablespoons chopped fresh
cilantro, 6 tablespoons bitter orange juice and salt to taste.
Beef and Jicama Salpicon: Prepare the recipe through Step 3, omitting
the potatoes and adding, along with the onion in Step 2, 1 cup
matchstick-cut jicama, 4 sliced radishes and 1/3 cup diced green
onion. Serve on lettuce leaves garnished with the diced chipotle and
drizzled with the remaining dressing.
Source: Authentic Mexican; Rick & Deann Groen Bayless.
From: Lyn Ortiz
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