South American Foods Online

Salpicón chileno


English version

Salpicón chileno

Una de esas ensaladas que me encanta: el salpicón chileno. Cuando ya se termina el verano en Chile y ya no hay tomates jugosos, empieza la transición a las ensaladas de lechuga, acelga y repollo que dominan las ensaladas de invierno junto con los porotos con cebolla.

¿Cómo hago para que el salpicón me quede sabroso?

Es importante que las papas estén tibias para que absorban un poco de la vinagreta y quede sabroso. En general yo caliento la carne también un poco, que este tibia.

¿Que tipos de carnes puedo usar?

En mi casa solían usar los restos del asado del domingo, carne al jugo, etc. Otras veces usaban la carne de la cazuela de vacuno y la papa y la zanahoria de la sopa.

¿Se puede guardar el salpicón?

Como la mayoría de las ensaladas el salpicón es mejor recién hecho. Si se guarda refrigerado dura a lo más un par de días, especialmente si ya está aliñado.

Tal vez también te interese la receta: Causeo chileno

¡Gracias por suscribirse!

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Salpicón chileno

Salpicón chileno



  • Author:
    Pilar Hernandez

  • Total Time:
    45 minutes

  • Yield:
    4

Description

Una deliciosa ensalada que es una comida en si misma.


Ingredients

  • 1 lechuga costina lavada y picada en tiritas
  • 2 zanahorias
  • 23 papas medianas
  • 2 tomates picados en cubos (use un tomate amarillo en las fotos)
  • 4 huevos duros
  • 1 trozo de carne (400 gramos) cocida y picado en cubos o rebanadas (restos de cazuela, asado o carne al jugo)
  • choclo cocido opcional
  • sal, pimienta, jugos de limón y aceite a gusto


Instructions

  1. En una olla colocar las papas, cubrir con agua fría y agregar sal (1/4 cucharadita). Cocinar a fuego alto tapado hasta que empiece a hervir. Bajar el fuego a medio y cocinar 10 minutos. Por mientras pelar las zanahorias y cortar en dos. Agregarlas a la olla pasados los 10 minutos y seguir cocinando 10 minutos más hasta que las papas y las zanahorias estén cocidos. Drenar el agua.
    Ingredientes salpicón
    Salpicón chileno
  2. Hacer una vinagreta con el limón o vinagre e igual cantidad de aceite, sal y pimienta, revolver vigorosamente.
    vinagreta vinagreta salpicon
  3. Pelar las papas con cuidado, cortar en cubos y agregar a la vinagreta.

    papas en vinagreta

  4. Revolver, agregar las zanahorias, tomates, 2 huevos picados y la carne. Mezclar todo.
    carne y papas en vinagreta
  5. Agregar la lechuga y mezclar.
    Lechuga
  6. Ajustar la sazón a gusto con sal, pimienta, limón y aceite vegetal.
    Salpicón chileno

Notes

Para hacer huevos duros: colocar los huevos en una olla lo suficientemente amplia para que solo haya una capa de huevos en el fondo, cubrir con agua fría hasta que estén totalmente sumergidos, agregar sal (esto hace que sea más fácil pelarlos) y cocinar a fuego medio alto tapados, apenas suelten el hervor, dejar hervir por 1 minuto. Apagar el fuego y dejar en la olla sin destapar por 10 minutos, botar el agua y cubrirlos con agua fría y hielo para detener la cocción. Pelar y usar o refrigerar hasta usar.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Ensalada
  • Cuisine: Chilena

Nutrition

  • Serving Size:
  • Calories: 439
  • Sugar: 3.4 g
  • Sodium: 1117.1 mg
  • Fat: 25.3 g
  • Saturated Fat: 7.7 g
  • Carbohydrates: 29.3 g
  • Fiber: 3.5 g
  • Protein: 23.6 g
  • Cholesterol: 111.1 mg

Keywords: salpicón chileno, ensalada

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Salpicón chileno

The post Salpicón chileno appeared first on La Cocina Chilena de Pilar Hernández.

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