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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

SALPICON Recipe

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This recipe for SALPICON is from The Heinzelmann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 flank steaks or a beef brisket
2 7 oz. pkgs. Good Seasons Garlic & Herb salad dressing mix
1/3 c. vegetable oil
1/3 c. olive oil
1/3 c. red wine vinegar
4 canned jalapeņos
1 T. liquid from canned jalapeņos
2 T. picante sauce
1/2 c. onions, chopped
1 tomato, chopped
1 lime, juiced
1/3 c. fresh cilantro, chopped
Monterey Jack cheese, cubed
Directions:
Directions:
Sear the steaks (or brisket) in small amount of oil. Cover with water and simmer
1 to 1 1/2 hours or until very very tender. Remove from water, let cool, then shred. Combine the oil, vinegar and salad dressing mixes. Pour over the shredded meat, then add rest of ingredients.
Note: If you want less garlic taste, you can use 1 package Garlic and Herb dressing and 1 package Italian dressing mix.
This is best made the day before using to allow the flavors to blend.
Serve with tortillas in which to roll the salpicon.
Personal Notes:
Personal Notes:
My friend from El Paso, Anne Spier, gave this recipe to me after my children had eaten it at the Spier's mountain home one New Year's eve. It soon became a favorite Cloudcroft recipe of the Heinzelmann family,

 

 

 

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