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Honduran Salpicón

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  • Prep 2 hr 0 min
  • Total 3 hr 0 min
  • Ingredients 16
  • Servings 4
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This meat salad is one of the coziest homemade meals of Honduras. Although it's true that there are different versions in other countries, they don't compare to the salpicón of this inviting Central American country, where salpicón has a special flavor that is both simple and delicioso. 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 although you might not believe it, it grows in the Peruvian Amazon jungle where it's called sachaculantro. Incredible, right? Stewing the meat is a long and slow process and it's what takes the most time in the preparation of this traditional dish. Once the beef is tender, the rest of the dish is ready in minutes. If you cook the beef in a pressure cooker, the cooking time is shortened considerably and you'll have lunch ready in less time. Refrigerate to serve the salad cold, although it's best when served at room temperature. Another point in favor of this Honduran recipe is that it really is quite sano for most diets. And if you pair it with steamed vegetables instead of rice and tortillas, it's a light dish that will fill you for hours and give you energy. What are you waiting for to get started?
by Morena Cuadra
Updated Sep 23, 2015
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Ingredients

To stew the beef

  • 2 lbs beef, stew meat (chuck, roast, etc.)
  • 2 tomatoes, diced
  • 1 onion, cut in fourths
  • 4 garlic cloves
  • 1/2 red pepper
  • Salt and pepper, to taste
  • 3 culantro sprigs

To prepare the salpicón

  • 1 red pepper, finely diced
  • 1/2 white onion, finely cubed
  • 1/2 bell pepper, finely chopped strips
  • 1/2 cup bitter orange juice (or substitute with lemon juice or vinegar)
  • Salt and pepper, to taste
  • 3 tablespoons chopped culantro

To serve

  • Rice with vegetables
  • Tortillas
  • Small tomato and avocado salad

Directions

  •  
    1
    Put the beef in a pot together with the tomato, onion cut into fourths, garlic and 1/2 red pepper. Cover the ingredients with water and cook over medium heat. Bring to a boil, reduce heat and cook for 2 hours being careful to remove, 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 water if it gets too dry.
  •  
    2
    Once the beef is tender, season with salt and pepper and add the sprigs of culantro. Turn off burner and let the stew cool completely. Strain the stock and serve it as a consommé or use it as a stock for another soup or in a different recipe.
  •  
    3
    Cut the stewed beef into small cubes. Put the beef in a bowl along with the diced red pepper, white onion, bell pepper, bitter orange juice and more salt and pepper to taste. If you don't have bitter orange juice, use lemon juice or vinegar. Add the chopped culantro.
  •  
    4
    Serve with rice, a small tomato and avocado salad and hot tortillas.

Expert Tips

  • tip 1
    If you don't have culantro you might try substituting with mint. Your salpicón will taste delicioso.
  • tip 2
    Instead of cutting the meat into small cubes, shred it.
  • tip 3
    Use salpicón as the filling in lettuce wraps.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This meat salad is one of the coziest homemade meals of Honduras. Although it's true that there are different versions in other countries, they don't compare to the salpicón of this inviting Central American country, where salpicón has a special flavor that is both simple and delicioso. 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 although you might not believe it, it grows in the Peruvian Amazon jungle where it's called sachaculantro. Incredible, right? Stewing the meat is a long and slow process and it's what takes the most time in the preparation of this traditional dish. Once the beef is tender, the rest of the dish is ready in minutes. If you cook the beef in a pressure cooker, the cooking time is shortened considerably and you'll have lunch ready in less time. Refrigerate to serve the salad cold, although it's best when served at room temperature. Another point in favor of this Honduran recipe is that it really is quite sano for most diets. And if you pair it with steamed vegetables instead of rice and tortillas, it's a light dish that will fill you for hours and give you energy. What are you waiting for to get started?
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