DZIK (YUCATECAN STYLE SALPICóN DE RES)
This is incredibly delicious and very authentic. Serve on a lettuce leaf or warm corn tortilla. I have eaten this many times in Merida and when I watched Rick Bayless make this on PBS today I had to share it with all of you! Recipe from Season 5 of Mexico--One Plate at a Time Yucatecan Style salpicón de res
Provided by davinandkennard
Categories Lunch/Snacks
Time 2h20m
Yield 3 cups, 2-4 serving(s)
Number Of Ingredients 14
Steps:
- The Meat: bring 3 cups water to a boil in a medium 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, bay leaves, herbs, a generous ½ teaspoon salt and half of the onion. 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 thin strands.
- The dzik. Combine the cooked meat, the remaining half of the onion, the radishes, chile, tomato and cilantro, and toss with the sour orange or lime juice and generous 1 teaspoon salt. Line a platter with 4 of the romaine leaves; slice the remaining 2 to make a bed in the center. Scoop the dzik into a mound over the sliced lettuce. Decorate with slices of avocado.
Nutrition Facts : Calories 576.2, Fat 33.9, SaturatedFat 10, Cholesterol 93, Sodium 144.2, Carbohydrate 17.8, Fiber 8.9, Sugar 5.2, Protein 51.8
SALPICóN DE RES (CENTRAL AMERICAN SHREDDED BEEF SALAD)
Popular throughout Central America, salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas. It is especially easy to make in large quantities for parties and family gatherings. This version uses vinegar while the Mexican version tends to include lime juice. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
- Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
- Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Spread on a serving platter and serve chilled or at room temperature with warm tortillas.
- VARIATIONS:.
- Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún).
- Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños.
- Garnish with lime wedges, cilantro and crumbled queso fresco if you like.
- Substitute sour orange juice or lime juice for the vinegar for a more tropical flavor.
RICK BAYLESS'S YUCATECAN-STYLE FRESH COCONUT PIE
Make and share this Rick Bayless'S Yucatecan-Style Fresh Coconut Pie recipe from Food.com.
Provided by riffraff
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees.
- Toast the almonds on a baking sheet in the oven stirring occasionally,until golden, 7 to 10 minutes.
- Cool; set 1/2 cup of the almonds aside.
- Ina food processor; pulverize the remaining almonds with the sugar.
- Add thebread and pulse the machine until reduced to fine crumbs.
- Drizzle in themelted butter and pulse to mix thoroughly.
- Evenly pat the mixture over thebottom and sides of a 3/4-inch deep, 9-inch tart pan with a removablebottom.
- Refrigerate several minutes to set.
- Twist a corkscrew (or dive an ice pick or screwdriver) into 2 ofthe coconut's"eyes" (the dark indentations on one end), then drain thetrapped liquid into a cup (strain if it contains any bits of coconutshell).
- Place the coconut on a baking sheet and put into the oven forabout 15 minutes to help loosen the flesh from the shell.
- With a hammercrack the coconut into several pieces, then use a small knife orscrewdriver to pry the flesh from the shell.
- Use a paring knife or avegetable peeler to peel away the dark brown skin.
- In a food processor (or, with determination and stamina, using a four-sided grater) grate thecoconut into medium-fine shreds.
- Measure out 2 1/2 cups for the pie;reserve the remainder for the garnish.
- Raise the oven temperatureto 350 degrees.
- In a small (1- to 11/2-quart) saucepan, combine the coconut water, cream and sugar.
- Simmer over medium heat, stirring frequently, until reduced to 1cup, 10 to 15 minutes.
- Pour into a large bowl, then stir in the 2 1/2 cupsof coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla.
- Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes.
- Cool on a wire rack.
- While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes.
- Coolthe pie completely and slice.
- Place the pie back in the oven and heat for 10 minutes.
- Serve with sour cream and coconut.
Nutrition Facts : Calories 399.1, Fat 28.1, SaturatedFat 13.2, Cholesterol 139.1, Sodium 120.1, Carbohydrate 33.1, Fiber 1.9, Sugar 22.9, Protein 6.1
SALPICON DE RES RECIPE/ SHREDDED BEEF SALAD
Popular throughout Central America & Mexico, Salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas. Easy to make in large quantities for parties and family gatherings.My Mom made this for me with my Tia Anita...I loved it,it was so good,yum !!!
Provided by marty olguin
Categories Salads
Time 2h55m
Number Of Ingredients 11
Steps:
- 1. Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
- 2. Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
- 3. Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning.Add the crumbled Cotija Cheese. Spread on a serving platter and serve chilled or at room temperature with warm tortillas,or Tostadas or some Lettuce,like a lettuce wrap
- 4. Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún). ---------------------------------------------------- Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños. Garnish with lime wedges, cilantro and crumbled queso fresco if you like. Substitute lime juice for the vinegar for a more tropical flavor.
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