Honduran Salpicón de Res
Try my mom's salpicón de res recipe for a heartwarming, delicious Honduran classic.
Ingredients
- 1 kg of Rumba Meats' Beef Cheekmeat
- ⅓ of an onion
- 2 bunches of cilantro, divided
- Salt and pepper to taste
- 1¾ tbsps of olive oil
- 4 tbsps of lime juice
Instructions
- Cut Rumba Meats' Beef Cheekmeat in medium-sized pieces
- Heat up a pot with a bit of olive oil, add 1 bunch of chopped cilantro, ⅓ of onions and cheekmeat. Simmer for a couple of minutes, then cover ingredients in water and cook meat for about 20-30 mins. Then, take the cheekmeat pieces out of the pot - you can use the beef broth for soups or sauces
- Process the cheekmeat pieces until shredded-like consistency. Salpicón is very dry, but if your food processor gets stuck, you can always add a it of the beef broth. Transfer shredded beef to a medium bowl
- Chop onions and cilantro in food processor, separately, then add to the meat bowl
- Season everything with salt, pepper and the lime juice
- Serve salpicón with rice and beans and more lime wedges
Notes
To serve:
You can serve salpicón with black beans, rice and I love adding a bit more lime juice.
