Authentic Nicaraguan Salpicón: Minced Meat Recipe

Discover the rich taste of Nicaragua with this traditional salpicón recipe. This versatile beef dish can be customized to your preferred texture – from moist and tender to crispy and golden.

Salpicón is a beloved Nicaraguan dish that brings together simple ingredients to create a flavorful meal. The dish starts by simmering lean beef cubes with aromatic vegetables, resulting in tender meat that’s then finely chopped and mixed with fresh onions, bell peppers, and a splash of lime juice. This healthy and satisfying dish is a staple in Nicaraguan cuisine, offering a delicious alternative to fried foods.

Traditionally, salpicón is served alongside white rice and small red kidney beans, creating a comforting and wholesome meal. The beauty of this dish lies in its versatility – you can enjoy it freshly made, sautéed in butter for added richness, or even fried to a crispy perfection. Get ready to embark on a culinary journey to Nicaragua with this mouthwatering salpicón recipe!

Authentic Nicaraguan Salpicón (Minced Meat) Recipe

Ingredients

• 2 pounds (900g) beef round, cut into 1 1/2 inch cubes
• 1 large green bell pepper (7 ounces; 200g), cored, seeded, and cut into 1-inch pieces, divided
• 1 large white or yellow onion (8 ounces; 225g), peeled and cut into 1-inch pieces, divided
• 2 teaspoons (6g) Diamond Crystal kosher salt, divided, plus more to taste; for table salt, use half as much by volume or the same weight
• 2 teaspoons black peppercorns
• 4 medium garlic cloves (20g), peeled and smashed
• 1 lime, halved
• 4 tablespoons (2 ounces; 60g) unsalted butter (optional)

Directions

1. In a large pot, combine beef, half of the bell pepper, half of the onion, salt, peppercorns, and garlic. Add enough cold water to cover ingredients by 2 inches. Bring mixture to boil over medium-high heat, then immediately reduce heat to medium-low, and simmer until beef is cooked through, about 15 minutes.
2. Strain beef mixture through a fine-mesh strainer set over a large heatproof bowl; remove and discard bell pepper, onion, peppercorns, and garlic and discard liquid. Allow beef to cool for 10 minutes.
3. In a food processor fitted with a metal blade, combine half of the beef, half of the remaining bell pepper, and half of the remaining onion and pulse until mixture is finely chopped. Transfer to large mixing bowl and repeat with remaining beef, bell pepper, and onion. Squeeze lime over beef and toss to combine. Season with salt to taste.
4. Salpicón may be served immediately or toasted slightly in a skillet. To toast in a large skillet, melt butter over medium-high heat. Add beef and cook, stirring, until beef is beginning to crisp and dry out, about 15 minutes. Serve right away with white rice and small red kidney beans, or gallopinto.