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Recipe Detail

Julio's Salpicon

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Number of Servings:

Ingredients:

  1. 3 pounds - shredded brisket or flank steak
  2. 3 - chopped onion
  3. 3 - chopped tomato
  4. 3 - chopped fresh jalapeno
  5. 3/4 pounds - Monterey Jack cheese cut into small squares
  6. 1/2 cups - minced fresh cilantro
  7. 1 teaspoons - garlic powder to taste
  8. 3 tablespoons - olive oil
  9. 3 tablespoons - red wine vinegar
  10. 3 - chopped avocados add before serving
  11. - corn tortillas for serving with

Directions:

Cook brisket the day before with red wine and onion soup mix; covered at 250 degrees F for 4 to 5 hours. Shred while warm.

Next day, add shredded beef to the chopped onion, tomato, jalapeno, cubed cheese, olive oil, garlic powder, cilantro and vinegar; mix well.

Add chopped avocados before serving. Serve with corn tortillas.


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