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Julio’s Salpicón

This is the famous shredded meat salad that is one of El Paso’s most popular and unique dishes. It crossed the border because of Julio Ramirez. Julio opened his first restaurant in 1944 in Juárez on Avenida 16 de Septiembre and a second location in El Paso in 1985. The recipe for salpicón has been imitated and begged for, and local restaurateurs have paid hundreds of dollars to professional recipe testers to see if they could approximate the recipe. Finally, the Ramirez family has released it. Note: This recipe requires advance preparation.

3 pounds beef brisket
2 cloves garlic, minced
Salt to taste
1 cup diced white cheddar cheese
1/2 cup chopped cilantro
1/2 cup diced, seeded tomatoes
1/2 cup vegetable oil
1/2 cup wine vinegar
4 chipotle chiles in adobo, minced
Diced avocado for garnish

In a large pot, bring the brisket to a boil in water to cover, with the garlic and salt. Reduce the heat and simmer for about 1 and ½ hours, uncovered, until the meat is tender and can be shredded. Cool the meat in the broth and then shred finely by hand. Reserve the broth to make a stew or soup.

Toss the shredded brisket with the remaining ingredients (except the avocado). Chill the mixture and allow it to marinate for a couple of hours or preferably overnight.

Line a platter with lettuce leaves, place the salpicón on the leaves, and garnish with the avocado. Serve with hot, buttered flour tortillas.

Yield: 12 servings
Heat Scale: Medium

Tournedos Chipotle

I confess to smuggling Mexican recipes into the Southwest. Here is the preferred way to prepare steaks in Puerto Vallarta, a method I fell completely in love with during a visit there.

4 beef fillets, 1 to 2 inches thick
Olive oil
1 onion, chopped
3 cloves garlic, minced
2 tablespoons vegetable oil
3 canned chipotle in adobo chiles
1 medium tomato, peeled and seeds removed, chopped
1/2 teaspoon Mexican oregano
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 cups beef broth
1 cup dry red wine

Brush the steaks with olive oil and let sit while preparing the sauce.

In a pan, saute the onion and garlic in the vegetable oil until browned. Add the chipotle, tomato, oregano, sugar, and pepper. Saute for an additional couple of minutes. Stir in the broth and wine and simmer for 20 to 30 minutes or until reduced by a half.

Remove from the heat and puree in a blender until smooth and then strain. Return to the pan and keep warm until ready for serving.

Broil or grill the steaks to desired doneness.

To serve, place some of the sauce on a plate, place the steak on the sauce and top with additional sauce.

Yield: 4 servings
Heat Scale: Medium

Albondigas en Salsa Chipotle
(Chipotle Meat Balls)

Here’s simple meatballs in a vegetable chipotle sauce that’s one of Chuck’s favorite smoky dishes. Serve these meat balls with beans, and sliced cucumber.

4 chipotle chiles in adobo, chopped fine
1 small white onion, chopped
5 medium tomatoes, chopped fine
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup finely chopped fresh cilantro
1 cup beef broth
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground pork
1 pound ground beef
1/2 cup bread crumbs
1/2cup milk
2 eggs
1/4 cup finely chopped onion
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a saucepan, combine the chipotles, onion, tomatoes, carrots, celery, cilantro, broth, and salt and pepper and cook, uncovered, over medium heat for 10 minutes. Reduce the heat to simmer and cook for 30 minutes.

While the sauce is cooking, combine the remaining ingredients in a bowl, mix well, and fashion into meat balls. Bake the meatballs in the oven for 20 minutes at 350 degrees F. Remove, drain, and add them to the chipotle sauce. Simmer in the sauce for 20 minutes, and serve.

Yield: 6 to 8 servings
Heat Scale: Medium

Thanks to Harald Zoschke for his photographic assistance on this project.

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