| >From: "Darrell S.Buchanan" >While stationed in El Paso 35 years ago we used to get a wonderful dish >in Juarez called Salpicon. SALPICON (MEXICAN SHREDDED BEEF) 8 lbs. top sirloin or eye of round (well trimmed chuck works equally well) 2 cloves garlic, chopped 1 bay leaf 1 (12 oz.) can tomatoes 1/4 c. chopped fresh cilantro Salt and pepper to taste 1 (8 oz.) bottle Italian style salad dressing 1 c. cooked garbanzo beans 1/2 lb. Monterey Jack, cut into 1/2 inch squares 1 c. chopped green chilies (fresh or canned) 2 avocados, in strips 1 bunch parsley Place beef in heavy pot; cover with water and add garlic, bay leaf, tomatoes, cilantro, salt and pepper. Cook over medium heat about 5 hours, or until meat pulls apart. Remove meat from broth, cool and cut into 2 inch squares. Shred with two forks or in processor with short pulses. (At this point, the meat can be used for burritos or other recipes calling for shredded beef. Also, may be frozen up to 3 months.) Arrange beef in a 9 x 11 inch glass dish. cover with salad dressing and allow to marinate in refrigerator overnight. Before serving, arrange the following in layers over beef: beans, cheese, chilies, and avocados. Decorate with parsley. This is a perfect dish for a buffet table. -- Bob's Smoky Mountain Links http://www.nashville.com/~robert.foster/smoky.html ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. |
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