Today it will be "Salpicon" and it's delicious! as I've already explained (probably with all my recipes) each Mexican dish has its original foundation and flavors... BUT EVERY SINGLE FAMILY has their own version of it! Recipes in Mexico are usually not very "precise" they are transmitted from the older generations to the younger ones based on experience and it's all about your senses... When your "abuelita" or "mamá" (granny or mom) tell you how to prepare a dish they usually use phrases like "When it looks like this, when it tastes like this, when it smells like this and even when it sounds like this or that" so... Mexican cooking is all about feeling and experiencing through your very own palate, hands, eyes and ears! not so much about 1/2 tsp. of this or that....
Of course, we, modern cooks and bloggers are trying to put it all in a way where most people would be able to reproduce it... So ... here goes Mimi's version of Salpicon! I hope you enjoy it:
- 1/2 pound skirt steak (cooked until tender in water with some salt and a big piece of onion and then thinly shred it with the help of a fork)
- 1 carrot thinly sliced (julienne)
- 1 potato cut into julienne
- 1 serrano pepper (roasted directly over the fire on your top stove, on the grill or on a flat pan if you don't have "Fire on your stove" and it's electric) make sure the pepper gets slightly charred - then thinly slice it -
- 1/2 white onion (sliced in circles)
- a little bit of vinegar (here we go, you see? It all depends on your taste, it's just for dressing)
- olive oil (once again, it's for dressing, so just eye ball it!)
- dried oregano (remember it has a strong flavor so it won't be more than 1 tsp)
- Salt and pepper (to taste)
- The ingredients above MAKE the salpicon but to eat it you will also need:
- Thinly sliced lettuce
- 1 avocado
Mix the shredded meat, carrots, potatoes, serrano (green) pepper and the onion, mix the olive oil and vinegar separately (it would be about 1/3 cup) and add it to the meat and the other ingredients, season with a little bit of oregano, salt and black pepper to taste.
Then place it all over the tostadas and top it with lettuce and avocado (season again with a little bit of salt)