Entree: Nicaragua – Northern Culinary Region – Salpicón (Shredded citrus‑dressed beef salad with vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 30 min

Total 2 hrs

Ingredients

- 1.5 lb (680 g) flank steak or beef chuck
- 6 cups (1.4 L) water
- 1 bay leaf
- 2 cloves garlic, crushed
- 1 small onion, halved (for simmering)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small red onion, thinly sliced
- 2 medium tomatoes, seeded and diced (about 10 oz / 280 g)
- 1 red bell pepper, seeded and diced
- 1 cup (70 g) shredded green cabbage
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 small hot pepper (habanero or jalapeño), finely minced, optional
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) fresh orange juice or sour orange juice
- 1/4 cup (60 ml) white vinegar
- 3 tbsp (45 ml) olive oil
- 1 tsp (5 g) ground cumin, optional
- Warm corn tortillas or white rice for serving

Instructions

1. Place the flank steak, water, bay leaf, crushed garlic, halved onion, 1 tsp salt, and 1/2 tsp pepper in a medium pot. Bring to a gentle simmer, reduce heat, and cook until the meat is tender and easily shredded, about 1 to 1¼ hours.
2. Remove the beef and reserve ½ cup (120 ml) of the cooking broth. Discard the bay leaf and onion halves. Shred the beef finely with two forks and allow to cool slightly.
3. In a large bowl whisk together lime juice, orange juice, white vinegar, olive oil, and cumin (if using). Taste and adjust salt and acidity.
4. Add the shredded beef to the dressing and toss to coat. Add reserved cooking broth a tablespoon at a time if you prefer a looser dressing.
5. Fold in the sliced red onion, diced tomatoes, bell pepper, shredded cabbage, cilantro, and minced hot pepper if using. Mix until evenly combined.
6. Chill in the refrigerator 30 minutes to allow flavors to meld, or serve at room temperature. Adjust seasoning with salt and pepper before serving.
7. Serve the salpicón with warm corn tortillas or over white rice, garnishing with extra cilantro and lime wedges if desired.