Sweet Potato and Meat Salpicón
Salpicón de Carne con Camote
Recipe Yield
4 to 6 servings
Cooking time
1 hour 30 minutes
Rate this recipe
Ingredients
For the meat:
- 2 pounds flank steak cut into 1 1/2” to 2” chunks
- 1 white onion peeled
- 3 garlic cloves peeled
- 2 bay leaves
- 2 teaspoons kosher or coarse sea salt
For the vinaigrette:
- 1 cup GOYA® Naranja Agria - Bitter Orange Marinade or 1/3 cup each orange, lemon and lime juice
- 3 tablespoons GOYA® White Vinegar
- 1/4 cup GOYA® Extra Virgin Olive Oil
- 1 teaspoon kosher or coarse sea salt
- 1/2 teaspoon coarsely ground black pepper
- 1 red onion slivered
For the salad:
- 1 1/2 cups fresh or thawed from frozen peas
- 2 pounds sweet potatoes cut into 1/2” dice or bite sized pieces
- 2 cups radishes cut into sticks
- 1/2 cup coarsely chopped cilantro leaves and upper part of the stems plus more for garnish
To serve:
- Warm corn tortillas or corn tostadas
- Ripe avocado slices optional, for topping tostadas or tucking into tacos
To Prepare
To cook the meat:
- Combine the flank steak, onion, garlic, and bay leaves in a large soup pot or casserole and cover generously with water. Bring to a boil, remove any foam that may have risen to the surface, and add the salt. Stir, lower the heat to medium low, cover, and cook for 1 1/2 hours, or until the meat is so tender it comes apart easily when poked with a fork.
- With a slotted spoon, transfer the meat to a bowl. Strain the broth and reserve for another use. When the meat is cool enough to handle, shred it and set aside.
To make the vinaigrette:
- In a medium bowl, mix the bitter orange juice or its substitute, vinegar, olive oil, salt and pepper, and whisk until emulsified. Incorporate the red onion and let sit for at least 15 minutes, for the onion to macerate a bit.
To assemble the salad:
- Bring salted water to a boil in a medium saucepan. Cook the peas for one minute, remove with a slotted spoon, and set aside in a bowl. Cook the sweet potatoes for 4 to 5 minutes, until cooked and soft but not falling apart. Remove with a slotted spoon and transfer to a bowl to cool slightly.
- Mix the vinaigrette with the meat and toss until it is all covered. Incorporate the radishes, the cilantro, and the peas, and toss. Lastly add the sweet potato cubes. Gently mix well. You can garnish with a bit more cilantro.
- Eat along with warm corn tortillas or tostadas and avocado slices.
Comments
6comments inSweet Potato and Meat Salpicón
Christina Rivera
Feb 06
What an outstanding recipe! Made it for dinner and there was no leftover! I really love the vinaigrette, which I think makes the dish and I wasn’t convinced about the sweet potatoes, but they sure did! It’s like wrapping your balanced meal into a taco!
Pati Jinich
Feb 08
It is that good, yay! It is one of my favorite salads ever, so glad you guys liked it so much!
Teyalifalcon@gmail.com
Jan 24
Eso suena delicioso, gracias Pati y los chilaquiles verdes es una novedad para mi, se me antojaron y mañana los hago
Pati Jinich
Jan 27
Gracias a ti, ojala que te gusten las dos recetas!
Ramona
Dec 18
That sounds amazing!
Pati Jinich
Dec 20
Thanks Ramona!