Note: Salpicón is traditionally served with white rice and small red kidney beans. For recipes see gallopinto.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa
- Yield:serves 6
- Active time: 30 minutes
- Total time:1 hour
- 2 pounds beef round, cut into 1 1/2 inch cubes
- 1 large green bell pepper, cored, seeded, and cut into 1 inch pieces
- 1 large white or yellow onion, peeled and cut into 1 inch pieces
- Kosher salt
- 2 teaspoons black peppercorns
- 4 medium garlic cloves, peeled and smashed
- Cold water
- 1 lime
- 4 tablespoons unsalted butter (optional)
Place beef, 1/2 bell pepper, 1/2 onion, 2 teaspoons salt, peppercorns, and garlic in large pot. Add enough cold water to cover ingredients by 2 inches. Bring mixture to boil over medium-high heat, then, immediately reduce heat to medium-low and simmer until beef is cooked through, about 15 minutes.
Strain beef in sink, and remove and discard bell pepper pieces, onion pieces, peppercorns, and garlic. Cool 10 minutes.
Place half of beef, half of remaining bell pepper, and half of remaining onion in food processor and pulse until mixture is finely chopped. Transfer to large mixing bowl and repeat with remaining beef, bell pepper, and onion. Season squeeze lime over beef and toss to combine. Season to taste with salt.
Salpicón may be served immediately (see note above for serving suggestions) or toasted slightly in skillet: Melt butter in large skillet over medium-high heat. Add beef and cook, stirring, until beginning to crisp and dry out, about 15 minutes. Serve.