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Honduran Salpicón

Honduran Salpicón is a traditional Honduran recipe for a classic salad of shredded slow-cooked beef served with rice, tortillas and a tomato and avocado salad. The full recipe is presented here and I hope you enjoy this classic Honduran version of: Honduran Salpicón.

prep time

20 minutes

cook time

120 minutes

Total Time:

140 minutes

Serves:

6

Rating:

Tags : Herb RecipesBeef RecipesVegetable RecipesHonduras Recipes

Honduras is famous for its salpicón or meat salad. Salpicón is always garnished with rice and tortillas, but you can also serve it with just one or the other. This Honduran recipe is prepared with culantro de pata, which is a variety of culantro with large leaves that grow from the root. This variety is often used in Nicaragua as well, and grows in the Peruvian Amazon jungle where it's called sachaculantro. Stewing beef is traditionally used and the longest cooking time is taken with preparing the meat until tender (this is worth the time as tougher cuts of beef typically have more flavour.)

Ingredients:

For the Beef:
1kg beef stewing meat (chuck, roast, etc.)
2 tomatoes, diced
1 onion, quartered
4 garlic cloves
1/2 red bell pepper
3 sprigs of culantro (substitute mint)
Salt and freshly-ground black pepper, to taste

To Assemble the Salpicón:
1 red bell pepper, finely diced
1/2 white onion, finely cubed
1/2 red bell pepper, sliced into thin strips
125ml bitter orange juice (or substitute with lemon juice or vinegar)
Salt and freshly-ground black pepper, to taste
3 tbsp chopped culantro

To Serve:
Rice with vegetables
Tortillas
Small tomato and avocado salad

Method:

Combine the beef, tomato, onion quarters, garlic cloves and the 1/2 bell pepper in a stock pot. Cover the ingredients with water and cook over medium heat. Bring to a boil, reduce the heat and cook for 2 hours being careful to skim off, from time to time, any foam that might form on the surface of the water. You will have to stew the beef until it’s very tender, about 2 hours, adding more boiling water if it gets too dry.

Once the beef is tender, season with salt and black pepper and add the sprigs of culantro. Turn off the heat and allow the stew to cool completely to room temperature. Strain off the stock and serve it as a consommé or use it as a stock for another soup or in a different recipe.

Cut the stewed beef into small cubes or shred into thin strips. Put the beef in a bowl along with the diced red pepper, white onion, bell pepper, bitter orange juice then season to taste with more salt and black pepper. Now blend in the chopped culantro. You can now either blend with the tomato and avocado salad or serve this on the side.

Serve with rice and hot tortillas.