SALPICON
FAMILY SIZE:
- 3 LBS OF BEEF BRISKET
- 3 CLOVES OF GARLIC (WHOLE)
- 3 BAY LEAVES
- SALT (TO TASTE)
- 4 GoodFarms™ ROUND OR ROMA TOMATOES
- 1 ½ WHITE OR YELLOW ONIONS
- 2-3 SERRANO PEPPERS
- 3 AVOCADOS
- 1 BUNCH OF CILANTRO
- ½ HEAD OF LETTUCE
- 1 BUNCH OF RADISHES
- COTIJA CHEESE (OPTIONAL)
DRESSING:
- ¾ CUP OF OLIVE OIL
- ¼ CUP OF BALSAMIC VINEGAR
- ¼ TSP OF BLACK PEPPER
- 1 TSP OF DRIED OREGANO
- ½ LIME (JUICE)
- 2 TSP OF CHICKEN BUILLON
1. TO MAKE THE DRESSING, POUR ALL THE INGREDIENTS INTO A SMALL BOWL AND WHISK.
2. BOIL THE BEEF IN 8 CUPS OF WATER WITH THE GARLIC, BAY LEAVES, AND SALT. LADLE OUT ANY FOAM THAT FORMS ON THE SURFACE OF THE WATER WHILE BOILING.
3. REMOVE THE BEEF FROM THE WATER, THEN LET IT COOL FOR 20 MINUTES.
4. SHRED THE BEEF WITH YOUR HANDS OR A FORK.
5. DICE THE TOMATOES, ONION, AND SERRANO PEPPERS.
6. FINELY DICE THE AVOCADOS.
7. FINELY CHOP THE CILANTRO.
8. COMBINE THE SHREDDED BEEF WITH THE VEGETABLES IN A BOWL, THEN ADD THE DRESSING.
9. SERVE WITH TOSTADAS.
Suggested cookware:
- Pot with a Lid
- Ladle
- Cutting Board
- Knife
- Fork
- Wooden Salad Spoon
- Medium Salad Bowl
- Lime Squeezer
- Whisk
- Small Bowl
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