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Beef Salpicón


This delicious dish is always welcome when you want to prepare a meal in advance, or when it gets hot (especially in the kitchen).

Serves: 4


  1. small flank steak (1 pound)
  2. 3 red tomatoes
  3. 1 onion
  4. half a head of iceberg lettuce
  5. 1/4 cup of olive oil
  6. 2 tablespoons of white wine vinegar
  7. 1 sliced avocado
  8. 10 olives(optional)
  9. a few diced serrano chiles (to taste)
  10. oregano
  11. salt, pepper


  1. In a cooking pot, place the meat, salt and half of the onion. Boil in water for one hour.
  2. Slice or dice the lettuce and tomatoes. Dice finely the other half of the onion.
  3. Shred the boiled flank steak. If necessary, cut the fibers to about 3 inches maximum length.
  4. In a mixing bowl, stir together the meat, lettuce, tomatoes and diced onion. Add olives if desired.
  5. Prepare plates with a bed of lettuce, slices of avocado and the diced chiles. Place the salpicón mixture on top.
  6. Shake together the oil, vinegar, oregano, salt and pepper. Bathe each portion well with the dressing.
  7. Serve with tostadas or tortillas.
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