Sweet Potato and Meat Salpicón

<h2 class="subheader">Salpicón de Carne con Camote</h2> Salpicón is a Mexican steak salad that is truly a beautiful meal on a platter. The shredded meat and vegetables are bathed in an irresistible, tangy vinaigrette with GOYA® <a title="Bitter Orange Marinade" href="https://goya.com/en/products/bitter-orange-marinade" data-udi="https://goya.com/en/products/bitter-orange-marinade">Naranja Agria – Bitter Orange Marinade</a>, GOYA® <a title="White Vinegar" href="https://goya.com/en/products/cooking-bases-and-marinades/wine-vinegar#white-vinegar#white-vinegar" data-udi="https://goya.com/en/products/cooking-bases-and-marinades/wine-vinegar#white-vinegar" data-anchor="#white-vinegar">White Vinegar</a>, and GOYA® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a>. Everything can be prepared ahead making it ideal for entertaining. Set it out with tortillas on the side, so everyone can make tacos. Recipe by Pati Jinich

Total Time

90m

Prep Time:30m

Yields:4 - 6 Servings

Save

Ingredients

For the meat:

2 lbs.

flank steak, cut into 1 1/2” to 2” chunks

white onion, peeled

garlic cloves, peeled

bay leaves

2 tsp.

kosher or coarse sea salt

For the vinaigrette:

1 cup

GOYA® Naranja Agria – Bitter Orange Marinade

3 tbsp.

GOYA® White Vinegar

¼ cup

GOYA® Extra Virgin Olive Oil

1 tsp.

kosher or coarse sea salt

½ tsp.

coarsely ground black pepper

red onion, slivered

For the salad:

1 ½ cups

frozen GOYA® Peas or fresh

2 lbs.

sweet potatoes, cut into 1/2” dice or bite sized pieces

2 cups

radishes, cut into sticks

½ cup

coarsely chopped cilantro leaves and upper part of the stems, plus more for garnish

To serve:

Warm GOYA® Corn Tortillas or corn tostadas

Ripe avocado slices, optional, for topping tostadas or tucking into tacos

Directions

Kitchen View

To cook the meat:

Step 1

Combine the flank steak, onion, garlic, and bay leaves in a large soup pot or casserole and cover generously with water. Bring to a boil, remove any foam that may have risen to the surface, and add the salt. Stir, lower the heat to medium low, cover, and cook for 1 1/2 hours, or until the meat is so tender it comes apart easily when poked with a fork.

Step 2

With a slotted spoon, transfer the meat to a bowl. Strain the broth and reserve for another use. When the meat is cool enough to handle, shred it and set aside.

To make the vinaigrette:

Step 3

In a medium bowl, mix the bitter orange marinade, vinegar, olive oil, salt and pepper, and whisk until emulsified. Incorporate the red onion and let sit for at least 15 minutes, for the onion to macerate a bit.

To assemble the salad:

Step 4

Bring salted water to a boil in a medium saucepan. Cook the peas for one minute, remove with a slotted spoon, and set aside in a bowl. Cook the sweet potatoes for 4 to 5 minutes, until cooked and soft but not falling apart. Remove with a slotted spoon and transfer to a bowl to cool slightly.

Step 5

Mix the vinaigrette with the meat and toss until it is all covered. Incorporate the radishes, the cilantro, and the peas, and toss. Lastly add the sweet potato cubes. Gently mix well. You can garnish with a bit more cilantro.

Step 6

Eat along with warm corn tortillas or tostadas and avocado slices.

Products in this Recipe

Naranja Agria – Bitter Orange Marinade

White Vinegar

Extra Virgin Olive Oil

Peas

Corn Tortillas

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Plan Your Weekly Menu Today

Discover easy plant-based recipes and prepare them in advance. Perfect to enjoy any day of the week, for lunch or dinner.

Learn More

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Recipe Tags

Salad

Sweet Potato and Meat Salpicón

Prep Time: 30m

Total time: 90m

Yields: 4 - 6 Servings

Ingredients

For the meat:

2 lbs.

flank steak, cut into 1 1/2” to 2” chunks

white onion, peeled

garlic cloves, peeled

bay leaves

2 tsp.

kosher or coarse sea salt

For the vinaigrette:

1 cup

GOYA® Naranja Agria – Bitter Orange Marinade

3 tbsp.

GOYA® White Vinegar

¼ cup

GOYA® Extra Virgin Olive Oil

1 tsp.

kosher or coarse sea salt

½ tsp.

coarsely ground black pepper

red onion, slivered

For the salad:

1 ½ cups

frozen GOYA® Peas or fresh

2 lbs.

sweet potatoes, cut into 1/2” dice or bite sized pieces

2 cups

radishes, cut into sticks

½ cup

coarsely chopped cilantro leaves and upper part of the stems, plus more for garnish

To serve:

Warm GOYA® Corn Tortillas or corn tostadas

Ripe avocado slices, optional, for topping tostadas or tucking into tacos

Directions

To cook the meat:

Step 1

Step 2

With a slotted spoon, transfer the meat to a bowl. Strain the broth and reserve for another use. When the meat is cool enough to handle, shred it and set aside.

To make the vinaigrette:

Step 3

To assemble the salad:

Step 4

Step 5

Step 6

Eat along with warm corn tortillas or tostadas and avocado slices.

Return

Kitchen View

Sweet Potato and Meat Salpicón

Prep Time: 30m

Total time: 90m

Yields: 4 - 6 Servings

Ingredients

For the meat:

2 lbs.

flank steak, cut into 1 1/2” to 2” chunks

white onion, peeled

garlic cloves, peeled

bay leaves

2 tsp.

kosher or coarse sea salt

For the vinaigrette:

1 cup

GOYA® Naranja Agria – Bitter Orange Marinade

3 tbsp.

GOYA® White Vinegar

¼ cup

GOYA® Extra Virgin Olive Oil

1 tsp.

kosher or coarse sea salt

½ tsp.

coarsely ground black pepper

red onion, slivered

For the salad:

1 ½ cups

frozen GOYA® Peas or fresh

2 lbs.

sweet potatoes, cut into 1/2” dice or bite sized pieces

2 cups

radishes, cut into sticks

½ cup

coarsely chopped cilantro leaves and upper part of the stems, plus more for garnish

To serve:

Warm GOYA® Corn Tortillas or corn tostadas

Ripe avocado slices, optional, for topping tostadas or tucking into tacos

Directions

To cook the meat:

Step 1

Step 2

With a slotted spoon, transfer the meat to a bowl. Strain the broth and reserve for another use. When the meat is cool enough to handle, shred it and set aside.

To make the vinaigrette:

Step 3

To assemble the salad:

Step 4

Step 5

Step 6

Eat along with warm corn tortillas or tostadas and avocado slices.

Sweet Potato and Meat Salpicón

Ingredients

Directions

Products in this Recipe

Naranja Agria – Bitter Orange Marinade

White Vinegar

Extra Virgin Olive Oil

Peas

Corn Tortillas

Main Dish

Maple-Balsamic Lentil and Quinoa Salad

Main Dish

Green Goddess White Bean and Rice Salad

Main Dish

Winter Salad

Salad

Easy Bean Salad

Salad

Veggie and Marinated Bean Salad Board

Salad

Pasta Salad with Chickpeas and Roasted Red Peppers

Salad

Avocado with Black Beans & Mango Salad

Salad

Mediterranean Green Olive Salad

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Plan Your Weekly Menu Today

Join La Cocina Goya®

Recipe Tags

Sweet Potato and Meat Salpicón

Ingredients

Directions

Sweet Potato and Meat Salpicón

Ingredients

Directions

Join GOYA® now

Sweet Potato and Meat Salpicón

Ingredients

Directions

Products in this Recipe

Naranja Agria – Bitter Orange Marinade

White Vinegar

Extra Virgin Olive Oil

Peas

Corn Tortillas

Related Recipes

Main Dish

Maple-Balsamic Lentil and Quinoa Salad

Main Dish

Green Goddess White Bean and Rice Salad

Main Dish

Winter Salad

Salad

Easy Bean Salad

Salad

Veggie and Marinated Bean Salad Board

Salad

Pasta Salad with Chickpeas and Roasted Red Peppers

Salad

Avocado with Black Beans & Mango Salad

Salad

Mediterranean Green Olive Salad

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Plan Your Weekly Menu Today

Join La Cocina Goya®

Recipe Tags

Sweet Potato and Meat Salpicón

Ingredients

Directions

Sweet Potato and Meat Salpicón

Ingredients

Directions

Join GOYA® now