Salpicón is a highly prized appetizer among the diners of the region. Today I’ve prepared this recipe with love, highlighting its balance between the sharp freshness and the juiciness of the meat.
It is a traditional Guatemalan recipe with a long history in the region’s gastronomy.
With roots in mestizo cuisine, this dish combines fresh and vibrant flavors, creating a unique culinary experience.
Guatemalan Salpicón
Ingredients
1 pound of Beef sirloin, flank
Skirt
1 Finely chopped medium onion
3 tablespoons of Olive oil
4 Finely chopped peppermint sprigs
2 Tomatoes, finely chopped
2 Finely sliced radishes
Juice of four limes
4 cups of Water
Salt and black pepper
Preparation
Step 1 : Cook the meat in a pot with 4 cups of water for 30 minutes or more until well cooked.
Step 2 : Let the meat cool for a few minutes, then chop or shred the meat.
Step 3 : In a deep skillet, add the olive oil, let it heat, then add the meat, onion, tomato, radishes, fresh mint, and finally the lime juice.
Step 4 : Season with salt and black pepper to taste.
Step 5 : It is usually served with corn tostadas.
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