Salpicón Salvadoreño
A refreshing and flavorful minced meat salad, typically made with finely chopped cooked beef, onions, mint, and lime juice. It's often served as a light meal or appetizer.
🧂 Ingredients
- 1 lb Beef chuck roast
- 4 cups Water
- 1 tsp Salt
- 1/2 medium White onion(finely chopped)
- 1/4 cup Fresh mint leaves(finely chopped)
- 3 tbsp Lime juice
- 1/2 tsp Black pepper(freshly ground)
- 4-5 thinly sliced Optional: Radishes(for garnish)
- 1 diced Optional: Avocado(for garnish)
👨🍳 Instructions
- 1
Place beef chuck roast in a pot with water and salt. Bring to a boil, then reduce heat and simmer for 45 minutes, or until beef is tender.
⏱️ 45 minutes - 2
Remove beef from the pot and let it cool slightly. Reserve about 1/4 cup of the cooking liquid.
💡 Tip: Cooling the beef makes it easier to chop finely. - 3
Using a sharp knife or a meat grinder, finely chop the cooked beef until it has a minced consistency.
💡 Tip: A food processor can be used, but pulse carefully to avoid making a paste. - 4
In a medium bowl, combine the finely chopped beef, chopped white onion, chopped mint, lime juice, and black pepper.
💡 Tip: Ensure the onion is very finely chopped to integrate well. - 5
Add the reserved beef cooking liquid, a tablespoon at a time, mixing until the salpicón is moist but not soupy.
- 6
Taste and adjust seasoning with salt and lime juice if needed. Serve chilled or at room temperature, garnished with sliced radishes and diced avocado if desired.
💡 Tip: Salpicón is best served cold or at room temperature.
💡 Pro Tips
- ✓Use good quality beef for the best flavor.
- ✓Chop the ingredients finely for a cohesive texture.
- ✓Adjust the amount of lime juice and mint to your preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped tomatoes or bell peppers for extra color and flavor.
- Serve in lettuce cups for a lighter option.