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LOCATION: Recipes >> Mexican >> Salpicon 01

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SALPICON (MEXICAN SHREDDED BEEF)

8 lbs top sirloin, eye of round or well trimmed chuck
2 cloves garlic, chopped
1 bay leaf
12 oz can tomatoes
1/4 c. chopped fresh cilantro
Salt and pepper to taste
8 oz bottle Italian style salad dressing
1 c cooked garbanzo beans
1/2 lb. Monterey Jack, cut into 1/2 inch squares
1 c chopped green chilies (fresh or canned)
2 avocados, in strips
1 bunch parsley

Place beef in heavy pot; cover with water and add garlic, bay leaf,
tomatoes, cilantro, salt and pepper. Cook over medium heat about
5 hours, or until meat pulls apart. Remove meat from broth, cool
and cut into 2 inch squares. Shred with two forks or in processor
with short pulses. (At this point, the meat can be used for burritos
or other recipes calling for shredded beef. Also, may be frozen
up to 3 months.) Arrange beef in a 9 x 11 inch glass dish.
cover with salad dressing and allow to marinate in refrigerator
overnight. Before serving, arrange the following in layers over
beef: beans, cheese, chilies, and avocados. Decorate with parsley.

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