Salpicón de Res Yucateco
Lunes de Frijol con Puerco: Weeknight Pots & Weekly Rhythms
Down in the thick heat of the Yucatán, salpicón isn't the tomato-heavy stew you find in Central Mexico; it's a fiercely bright, cold shredded beef salad built on the crunch of radishes and red onions. Originally made with wild venison by the ancient Maya, local grandmothers adapted the dish for domestic beef, employing a brilliant culinary illusion: seasoning the boil with charred aromatics and epazote to mimic the gaminess of the jungle. It is the ultimate weeknight savior—boil the meat on a lazy Sunday, and on Wednesday, you are just ten minutes of chopping away from an absolute masterpiece of acid and texture.
Ingredients
- beef flank steak1 1/2 lb
- white onion1/2 large
- cloves garlic4 large
- bay leaves2 large
- fresh epazote2 sprigs
- whole black peppercorns1/2 tsp
- kosher salt1 tbsp
- radishes1 bunch
- red onion1/2 med
- fresh cilantro1 large bunch
- fresh lime juice1/3 cup
- fresh sweet orange juice3 tbsp
- fresh habanero pepper1 med
- corn tostadas8 med
- refried black beans1 cup
- avocado1 large
Method
- 01
Char the aromatics to build a smoky foundation.
Place the white onion half and smashed garlic cloves in a dry skillet over medium-high heat until they develop deep, blackened spots, about 5 minutes.
- 02
Simmer the beef with the jungle aromatics.
In a large heavy-bottomed pot, combine the beef chunks, charred onion and garlic, bay leaves, epazote, peppercorns, and kosher salt, then cover with enough water to submerge the meat by an inch.
- 03
Boil the beef until tender, then let it cool in the broth.
Bring to a rolling boil, skim any foam that rises to the top, and simmer gently on low for about 2 hours until the meat easily falls apart; crucially, let the meat cool in its own broth for 30 minutes off the heat so the lean muscle does not dry out.
- 04
Shred the beef into fine strands.
Transfer the cooled beef to a cutting board and use your hands or two forks to shred it completely, storing it in the fridge if you are prepping this for later in the week.
- 05
Assemble the salpicón.
In a large mixing bowl, aggressively toss the cold shredded beef, radishes, red onion, cilantro, minced habanero, lime juice, and sweet orange juice until the acidic bite coats every strand of meat.
- 06
Season and serve.
Taste and season generously with salt and black pepper, then serve piled high on tostadas smeared with warm black beans and crowned with sliced avocado.
Notes
Epazote is the secret to the venison illusion.
This pungent native herb is what grandmothers use to make domestic beef taste like the wild venison of the ancient Maya; if you absolutely cannot find it at a Mexican grocer, substitute a handful of fresh cilantro stems in the boiling broth.
Replicate the rare sour orange with a simple citrus blend.
Authentic Yucatecan salpicón relies entirely on fresh naranja agria (sour orange), but since the fruit is nearly impossible to find in American suburbs, mixing fresh lime and sweet orange juice perfectly replicates its sharp, floral acidity without resorting to artificial bottled versions.
Handle the habanero with respect.
Habaneros are fiercely hot and carry a gorgeous, fruity aroma. Removing the seeds and white internal ribs controls the fire, but always wash your hands immediately after mincing.