Salpicón de Res (Guatemalan Shredded Beef Salad)

• Prep time: 20 mins

• Cook time: 40 mins

• Total time: 1 hour

• Servings: 4

• Country of Origin: Guatemala

Description

• Light, refreshing Guatemalan main dish featuring cold shredded flank steak tossed with mint, radishes, onion, and fresh lime juice.

• Ideal for warm weather meals.

Presentation

• Served cold over crisp lettuce leaves accompanied by fried plantains, black beans, and corn tortillas.

Ingredients

• 600 g beef flank steak

• 4 cups water

• 1/2 cup fresh mint leaves, finely chopped

• 6 radishes, finely diced

• 1 red onion, finely diced

• Juice of 4 limes

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

Directions

• Simmer flank steak in salted water for 40 minutes until tender; drain and cool completely.

• Shred cooled beef into fine shreds using two forks or hands.

• Combine shredded beef, chopped mint, diced radishes, and diced red onion in a bowl.

• Drizzle fresh lime juice and olive oil over beef mixture.

• Season with salt and black pepper; toss thoroughly.

• Chill in refrigerator for 20 minutes before serving cold.

Optional Variations

• Salpicón de Cerdo: Substitute flank steak with shredded cooked pork loin.

Cooking Tips

• Chop radishes and mint finely to distribute crunch and herbaceous aroma evenly.

Nutrition Facts (Per Serving)

• Calories: 280 kcal

• Carbohydrates: 6 g

• Protein: 34 g

• Fat: 13 g

• Saturated Fat: 4 g

• Sodium: 420 mg

• Fiber: 1.5 g

• Sugar: 2 g