Photograph of the finished Salpicón de res

Mexico · Gỏi bắp bò kiểu Mexico Salpicón de res

Salpicón de res

2 hr 20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 2.6 lb
  • Photograph of Onion Onion 2
  • Photograph of Tomato Tomato 8
  • Photograph of Avocado Avocado 2
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Coriander Coriander 2.8 oz
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Dried oregano leaves Dried oregano leaves 0.4 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Lime Lime 4

Method

  1. 1 Boil the beef shank with onions and salt for 80 minutes, or until a toothpick inserted easily comes through.
  2. 2 Let the meat cool in the boiling water for 20 minutes before shredding it; shredding it while hot will make the meat dry and tough.
  3. 3 Tear the meat into shreds using two forks pulled against the grain.
  4. 4 Mix the meat with chopped onions, seeded tomatoes, jalapeño, and cilantro.
  5. 5 Whisk olive oil with vinegar, lemon juice, and crumbled oregano, then mix and refrigerate for 15 minutes.
  6. 6 Arrange the sliced avocados on top just before serving to prevent them from becoming mushy and turning gray.

With an appliance

  • Pressure cooker 55 min

    Replace step 1: high-pressure boil the beef shank for 35 minutes, then release the pressure naturally and let it cool in the boiling water.

Start cooking