THE VINEGAR-BOLT BEEF

(Our Play on Salpicon de Res / Beef Salad)

THE VINEGAR-BOLT BEEF

Ingredients: 400g Cooked Beef (shredded), 1 Red onion (minced), 2 Tomatoes (diced), 1 Avocado, 1 tsp Black pepper, 1 tsp Dried Oregano, 1 tsp Salt, 100ml Apple cider vinegar, 50ml Olive oil...

Ingredients

  • 400g Cooked Beef (shredded)
  • 1 Red onion (minced)
  • 2 Tomatoes (diced)
  • 1 Avocado
  • 1 tsp Black pepper
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 100ml Apple cider vinegar
  • 50ml Olive oil

Cooking Method

  1. The Bloom Whisk vinegar, oil, and spices in a large bowl; the acid will swell the oregano oils.
  2. The Marriage Toss the shredded beef and raw veg in the spiced silk; let sit for 10 minutes to macerate.
  3. The Assembly Gently fold in the avocado chunks.
  4. The Final Flourish Top with raw fresh jalapeño rings and a massive hit of coriander.

Cuisine: Mexican

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