Salpicón is a traditional dish. Make it during Hispanic Heritage Month, September 15-October 15!
Nicaraguan salpicón is simply minced meat mixed with onion, bell pepper, and lime. With just four ingredients, it's incredibly simple ... but also incredibly delicious.
My family recipe, a traditional Nicaraguan recipe, requires very little prep and cooking time. That means it's the perfect dish to make ahead, especially because it is served cold with hot white rice.
About salpicón:
Spanish and Latin American countries each have their own version of salpicón, but they are all similar in concept — as the word salpicón means "hodgepodge" or "medley" in Spanish. Salpicon recipes from Honduras might include adding Naranja Agria (bitter orange) and garlic. In Mexico and Central America, a salpicón recipe might include avocados and serrano peppers.
Maricarmen Chavez-Walker |
Salpicón
Ingredients:
- 1 to 2 pounds of pot roast or eye-of-round, cut into two-inch squares
- 1 medium onion (dice half and slice the other half)
- 1 large bell pepper, sliced
- 3 to 5 limes
- Salt and pepper to taste
Instructions:
Salpicón is traditionally served cold so I place it in the fridge until it is time to eat. The traditional way of serving is over hot rice, with a slice of lime and a corn tortilla.
One of the reasons this dish is so popular is because it is so versatile. Don't want it cold? You can fry the meat up before serving so it gets a nice crunch to it. But if you haven't had it before, I encourage you to try it cold — the mix of hot rice and cold meat is so good!
You can also use the meat as a topping on a tostada (fried tortilla) or as taco filling. My husband is eating low carb and I serve him this with cauliflower rice and sliced avocados.
Kara Murphy |
No matter how we serve salpicón, it is always a hit with my family!
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