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Salpicón guatemalteco (Beef ceviche)

The Salpicón from Guatemala is probably the food I miss the most. If you have never had salpicón before, think as it is a beef salad or beef ceviche. Ideal for summer days.  

It’s super easy to make and you will have lots of portions it’s really abundant.  It’s so abundant that sometimes I will make half recipe and with the other half of the meat I make Carne Fría. The hard thing for me was to find the right meat, because I wasn’t sure what type of beef I should use, the beef cuts in USA are really different from Latin America. After some research I found out I need to use Round Eye Beef.

First you will need to cook the meat for about an hour in a pressure cooker , if you do not have pressure cooker you can cook in a large deep pot, until soft and tender, but it would take longer.  Shred the meat ( I use a food processor or blender) and then add tomato, fresh mint, cilantro, radishes, onion and lime. Lots of lime, at least that’s how I enjoy it the most.  

In Guatemala we serve salpicón with rice, and sometimes with tortillas and we eat the m like tacos. 

What we do in our family as this recipe is so abundant is: First day we eat it with rice; second day with tortillas and any leftovers we will use them as appetizers with chips, just like a ceviche and we add avocado.

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Salpicon guatemalteco

Guatemalan Salpicón (Beef ceviche)

The Salpicón from Guatemala is probably the food I miss the most. If you have never had salpicón before, think as it is a beef salad or beef ceviche. Ideal for summer days. 
Servings: 8

Ingredients

  • 2 lb Round Eye Beef
  • 6 cups beef stock
  • 8 stalks Fresh mint or hierba buena
  • 4 stalks cilantro
  • 1/2 large onion
  • 3 tomatoes
  • 1 bunch radishes
  • 1 jalapeño pepper optional
  • 3 limes
  • salt and pepper

Instructions

  • Cook the meat for about an hour in a pressure cooker with salt, pepper and garlic (follow instructions of the pressure cooker) and beef stock, if you do not have pressure cooker, you can cook in a large deep pot, add beed stock until it covers twice the volume of the meat, bring it to a boil, then cover and leave cooking on medium-low heat until it is easy to introduce a toothpick (soft and tender) 
    While the meat cooks chop the mint, cilantro, jalapeño, onion, tomatoes and radishes, and combine in a bowl.
    Once the meat has cooled, remove any fat and shred it with a knife or cut into 1 inch cubes and then shred it using a food processor or blender (use the pulse mode, just a few times)
    Mix in the shredded meat to the chopped veggies, add salt and pepper to taste and lime as much as you like. 
    Toss lightly with a fork.
    Chill in the refrigerator for at least 1 hour before serving.

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