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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (703g) Recipe makes 6 servings The following items or measurements are not included below: panela cheese |
||
| Calories 428 | ||
| Calories from Fat 245 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.3g | 42% | |
| Saturated Fat 5.6g | 28% | |
| Monounsaturated Fat 17.4g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 49mg | 16% | |
| Sodium 543mg | 22% | |
| Potassium 1451mg | 41% | |
| Total Carbohydrate 19.0g | 6% | |
| Dietary Fiber 8.0g | 31% | |
| Sugars 6.0g | ||
| Protein 30.3g | 60% | |
Salpicon
By: Salvador Vilchis
May 15, 2008
Mexican shredded beef
SERVES 6 , 1300 g
Ingredients
- 500 g skirt steaks
- 250 g lettuce
- 250 g tomatoes
- 100 g panela cheese
- 100 g onions, diced
- 1/2 cup olive oil
- 2 tablespoons white vinegar
- 2 teaspoons chicken stock
- 5 g salt
- 5 g pepper
- 2 g oregano
Directions
1
Cook meat, and set to cool. Then shredd.2
Dice veggies.3
Emulsify oil and vinegar.4
Mix in all ingredients.5
Enjoy.
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- Course > Main Dish
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- Main Ingredient > Meat > Beef
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > Holiday/Event
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