While creating my mothers recipe for a salpicon inspired appetizer, I never realized there were a variety of ways to make it? Most salpicon recipes include a more “salad version” with shredded lettuce, cucumbers and radishes. My memory of salpicon and my mother’s recipe is pictured here below, and in the featured photo set above paired with this fabulous 3V Casa Madero wine. Yes, I savored every bite of salpicon with every sip of red wine from the oldest winery in the American continent since 1597. Casa Madero is located in the Parras valley in the state of Couhuila, Mexico, and they produce many amazing award winning wines. The “3V” is a red blend of 34% Cabernet Sauvignon, 33% Merlot, and 33% Tempranillo. I purchased this wine from the Houston Wine Merchant for $22.99 and it was an exceptional choice pairing with a cool, light and refreshing plate of marinated salpicon with warm corn tortillas. Tasty!
The salpicon appetizer recipe is pretty simple to make. You will need:
- Shredded beef brisket or roast (The previous day, I put a beef rump roast in the cock-pot and slow cooked for 8 to 10 hours; seasoned with Penzey’s Chili 3000)
- Cilantro (I plucked the cilantro leaves off the steams)
- Muenter cheese cubed in small squares (Or, “Queso Menonita” the Mennonite cheese from Chihuahua, Mexico)
- Avocado cubed in small squares
- Cherry tomatoes quartered
- Jalapeño thinly sliced
- White onion (one small and thinly sliced)
- Vinaigrette (I used Brianna’s French Vinaigrette)
- Sauza gold tequila
- Salt and black pepper to taste
First marinate the jalapeños and white onion in the vinaigrette for a couple hours. When you are ready to start cooking, I heated up the shredded beef on a comal until almost crispy. To keep the meat moist inside and dry outside, while sauteing I added in a bit of Sauza gold tequila. The tequila was not in my mother’s recipe but I do cook with tequila, and like many people cook with wine. Place the meat on a serving dish, and when cool add the vinaigrette marinade of jalapeños and white onion with a dash of black pepper. You could chill for about 30 minutes to an hour or so, to let all the marinated juices from vinaigrette set in with the jalpeños and onion. When you are ready to serve, toss in the cilantro, avocado, and Muenster cheese. My mother always uses “queso Menonita” the Mennonite cheese from Chihuahua, Mexico. Back in my hometown of El Paso, Texas we have access to “queso Menonita“, unfortunately it is very difficult to find here in Houston, so I used Muenster cheese.
There you have it, salpicon appetizer. Now heat up some corn tortillas and enjoy!!