Sweet Potato and Meat Salpicón

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Sweet Potato and Meat Salpicón

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

4.50 from 4 votes


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:

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.

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6comments inSweet Potato and Meat Salpicón

  1. 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!

    1. 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!

  2. 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

    1. Pati Jinich

      Jan 27

      Gracias a ti, ojala que te gusten las dos recetas!

  3. Ramona

    Dec 18

    That sounds amazing!

    1. Pati Jinich

      Dec 20

      Thanks Ramona!

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