Chilean Salpicon

Chilean Salpicon Recipe: Delicious and Healthy Dish from Chile

Region / culture: Chile | Preparation time: 2 hours | Cooking time: 30 minutes | Servings: 4

Introduction

Chilean Salpicon is a traditional dish from Chile that is bursting with fresh flavors and vibrant colors. This refreshing salad is perfect for a light and healthy meal, especially during the hot summer months. With a combination of tender hanger steak, creamy avocado, crunchy radishes, and zesty lime juice, this dish is sure to impress your taste buds.

History

Salpicon has its roots in Spanish cuisine, but it has been adapted and transformed over the years to become a beloved dish in Chile. Originally, salpicon was made with leftover meat that was shredded and mixed with various vegetables and herbs. Today, it is a popular dish that is often served at family gatherings and celebrations.

Ingredients

1 clove garlic, minced
1 tbsp chili powder
5 tbsp fresh lime juice
0.5 tsp ground cumin
0.5 tsp salt
1 lb (454 g) hanger steak, trimmed of any excess fat
2 lb (907 g) purple potatoes, such as purple Peruvians or all blues, scrubbed
0.75 cup white corn kernels (about 1 large ear) or frozen corn, thawed
1 large avocado, peeled, pitted, and cut into 0.5 inch pieces
6 radishes, thinly sliced
2 scallions, thinly sliced
0.33 cup chopped fresh cilantro
0.5 cup extra virgin olive oil
0.5 tsp salt
0.5 tsp fresh ground black pepper
4 dashes tabasco sauce, to taste

How to prepare

In a small bowl, combine the garlic, chili powder, 1 tbsp of lime juice, cumin, and salt.
Rub this mixture onto both sides of the hanger steak.
Cover the meat and refrigerate for at least 2 hours, but no more than 6 hours.
Meanwhile, bring a medium pot of salted water to a boil.
Add the potatoes and cook until fork-tender, about 20 minutes.
Drain and let the potatoes cool, then cut them into quarters or 2-inch chunks, whichever is smaller.
Preheat the broiler and position the rack 4 inches from the heat source.
Place the hanger steak on a large baking sheet with raised edges.
Broil the steak, turning once, for approximately 3 minutes per side for medium doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes.
Cut the steak in half, then slice each piece into thin strips against the grain, using long strokes at a 45-degree angle to the cutting board.
In a large bowl, combine the sliced steak, potatoes, corn, avocado, radishes, and scallions.
Whisk the remaining lime juice with the last 5 ingredients.
Add the dressing to the other ingredients and gently toss to combine.
Serve immediately or refrigerate for later enjoyment!

Variations

Substitute hanger steak with grilled chicken or shrimp for a lighter option.
Add diced tomatoes, bell peppers, or cucumbers for extra freshness and crunch.
Top the salad with crumbled feta cheese or toasted pumpkin seeds for added flavor and texture.

Cooking Tips & Tricks

Make sure to marinate the hanger steak for at least 2 hours to allow the flavors to penetrate the meat.

- Be sure to cook the potatoes until they are fork-tender, but not mushy.

- When broiling the steak, keep a close eye on it to prevent overcooking.

- For a spicier kick, add more tabasco sauce to the dressing.

- Feel free to customize the salad with your favorite vegetables and herbs.

Serving Suggestions

Serve Chilean Salpicon as a main dish for lunch or dinner, or as a side dish alongside grilled meats or seafood. Pair it with a glass of Chilean white wine or a refreshing pisco sour for a complete dining experience.

Cooking Techniques

Marinate the hanger steak for maximum flavor.

- Boil the potatoes until fork-tender.

- Broil the steak for a quick and easy cooking method.

Ingredient Substitutions

Use regular potatoes or sweet potatoes instead of purple potatoes.

- Substitute hanger steak with flank steak or skirt steak.

- Replace white corn with canned corn or frozen peas.

Make Ahead Tips

You can prepare the salad ingredients ahead of time and assemble them just before serving.

- Store the dressing separately and toss it with the salad right before serving to prevent sogginess.

Presentation Ideas

Serve Chilean Salpicon in a large salad bowl or on individual plates for a beautiful presentation. - Garnish the salad with fresh cilantro leaves or a sprinkle of chili powder for a pop of color.

Pairing Recommendations

Pair Chilean Salpicon with a crisp Sauvignon Blanc or a light-bodied Pinot Noir for a perfect match.

- Enjoy the salad with a side of crusty bread or grilled flatbread for a complete meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

- To reheat, gently warm the salad in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Approximately 450 calories per serving

Carbohydrates

- Purple potatoes: 37g

- White corn: 18g

- Avocado: 9g

- Radishes: 2g

- Scallions: 2g

- Cilantro: 1g

Fats

- Avocado: 29g

- Olive oil: 44g

Proteins

- Hanger steak: 64g

Vitamins and minerals

Vitamin C: 45% DV

- Vitamin A: 20% DV

- Iron: 15% DV

- Potassium: 25% DV

Alergens

This recipe contains garlic and may not be suitable for individuals with garlic allergies.

Summary

Chilean Salpicon is a nutrient-rich dish that is high in protein, healthy fats, and essential vitamins and minerals. It is a well-balanced meal that is sure to satisfy your taste buds and keep you feeling full and energized.

Summary

Chilean Salpicon is a delicious and nutritious dish that is perfect for any occasion. With its bold flavors and colorful ingredients, this salad is sure to become a new favorite in your recipe repertoire. Enjoy the fresh and vibrant taste of Chilean cuisine with this delightful dish!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day in Santiago, Chile, and I was wandering through the bustling markets, taking in the sights and sounds of the vibrant city. As I strolled past the colorful stalls filled with fresh fruits, vegetables, and spices, a delicious aroma caught my attention.

Curious, I followed the scent to a small food stand where a kind elderly woman was busy preparing a dish that looked and smelled absolutely divine. I couldn't resist the temptation to ask her what she was making, and to my delight, she told me it was called Chilean Salpicon.

Intrigued, I watched intently as she chopped up a variety of fresh ingredients – tomatoes, onions, bell peppers, and cilantro – and mixed them together with tender pieces of cooked beef. The aroma of the dish was intoxicating, and I knew I had to learn how to make it myself.

I approached the woman and asked her if she would be willing to share her recipe with me. She smiled warmly and told me that the key to a delicious Salpicon was in the quality of the ingredients and the balance of flavors. She handed me a handwritten recipe card and told me to cherish it, as it had been passed down through generations in her family.

Over the years, I have made this Chilean Salpicon recipe countless times, each time with a sense of nostalgia for the kind woman who shared it with me that day in Santiago. And with each batch I make, I am transported back to the bustling markets of Chile, surrounded by the vibrant colors and flavors of the country I have come to love so much.

To make Chilean Salpicon, you will need the following ingredients:

- 1 lb of beef, cooked and shredded

- 2 tomatoes, diced

- 1 onion, finely chopped

- 1 bell pepper, diced

- 1/4 cup of cilantro, chopped

- 2 tablespoons of olive oil

- 1/4 cup of red wine vinegar

- Salt and pepper to taste

To begin, heat the olive oil in a skillet over medium heat. Add the onions and bell peppers and sauté until they are soft and translucent. Next, add the shredded beef to the skillet and cook until it is heated through.

In a separate bowl, combine the tomatoes, cilantro, red wine vinegar, salt, and pepper. Mix well to combine the flavors, then add the beef mixture to the bowl and toss until everything is evenly coated.

Serve the Chilean Salpicon on a bed of lettuce or with a side of rice. The dish is best enjoyed fresh, while the flavors are still vibrant and the ingredients are at their peak.

I have shared this recipe with friends and family over the years, and it has become a beloved staple in our household. The memories of that warm summer day in Santiago will forever be tied to this dish, and I am grateful for the kind woman who shared her family recipe with me so many years ago.

As I sit down to enjoy a bowl of Chilean Salpicon, I am reminded of the power of food to bring people together and create lasting memories. And I am grateful for the opportunity to pass on this delicious recipe to future generations, ensuring that the flavors of Chile will continue to live on in our hearts and kitchens for years to come.