SALPICON

Beef

1 1 POUND FLANK STEAK

1 WHITE ONION

1 TABLESPOON SEA SALT

2 GARLIC CLOVES PEELED AND CRUSHED

10 WHOLE PEPPER CORNS

2 BAY LEAF

1 TEASPOON DRIED MEXICAN OREGAN

PUT BEEF AND ABOVE INGREDIENTS IN A BLUE ROASTER. ADD WATER TO THE TOP OF THE MEAT AND PUT LID ON.  ROAST AT 350 FOR 45 MINUTES AND REDUCE TEMPERATURE TO 225 FOR APPROXIMATLEY 2.5 HOURS.  MEAT SHOULD FALL APART FOR SHREDDING. REFRIGERATE MEAT FOR UP TO ONE DAY IN THE LIQUID.

 LIME VINAIGRETTE

3 TABLESPOONS OF DISTILLED WHITE VINEGAR

2 TABLESPOONS FRESH LIME JUICE

      1 TABLESPOON OF DRIED MEXICAN OREGAN

1.5 TEASPOONS FINE SEA SALT

  1/2 TEASPOON GROUND BLACK PEPPER

1/2 CUP EXTRA VIRGIN OLIVE OIL

WHISK ABOVE INGREDIENTS UNTILL WELL BLENDED

WHEN READY TO SERVE DRAIN LIQUID OFF MEAT. THINLY SLICE YOUR DESIRED AMOUNT OF SWEET ONION AND MIX WITH THE MEAT. ADD ONE THIRD OF THE LIME VINAIGRETTE TO MEAT AND ONION.  LET SIT FOR 30 MNUTES TO SOAK IN FLAVOR.

     SALAD FIXINS’

    MIX ANY OR ALL OF THE FOLLOWING:

    ROMAINE SLICED IN A QUARTER OR CHOPPED – 1 HEAD

    CABBAGE - PRESHREDDED

    JICAMA – SLICED IN THIN STRIPS

    RADISHES THINLY SLICED

    CHERRY TOMATOES – SLICED IN HALF

    CILANTRO ROUGHLLY CUT

    CARROT COINS

TOSS ABOVE INGREDIENTS TOGETHER AND PUT INTO BOWLS, TOP WITH MEAT. GARNISH WITH COJITA CHEESE CRUMBLES, AVOCADO SLICES, AND GREEN SALSA IF DESIRED.

     SERVE WITH CORN CHIPS.