Salpicao Jalisco Recipes

Steps:

• In a small stockpot, cook chopped onion, garlic, and half the parsley in oil until slightly softened, about 5 minutes. Rub chicken with paprika, salt, and pepper and add to pot. Brown chicken on all sides. Add water to cover and bring to a boil, then lower heat to a simmer. Cook until meat is almost falling from bones, about 1 hour. Remove chicken from cooking liquid and set aside to cool. Strain cooking liquid and moisten chicken with a little of it. Discard remainder, or set aside for later use. (Chicken can be prepared a day ahead of time.)
• In a large, deep, heavy frying pan, heat at least 3 inches of vegetable oil to 375 degrees. Remove 1 potato from water and grate lengthwise on the largest holes of a hand grater, pressing hard to get longest shreds possible. Sprinkle carefully and evenly into the hot oil, covering entire surface of oil. Do not stir. When brown around edges, turn as you would a pancake. Cook until deep golden brown, lifting up edge of pancake to check color. Remove from oil and drain on paper towels. Sprinkle with salt and pepper. When cool, crumble pancake with hands and set aside. Repeat with remaining potatoes, grating and frying 1 potato at a time.
• When chicken has cooled, remove meat from bones and discard skin and bones. Shred chicken into long, thin pieces.
• In a large mixing bowl, combine carrots, sliced onions, green beans, shredded chicken, fried potatoes, remaining parsley, and mayonnaise. Toss well to combine, season to taste with salt and pepper, and serve within 1 hour.

Steps:

• Combine oil, garlic, salt, pepper, and paprika in a bowl.
• Marinate beef chunks in garlic-oil mixture for a couple of hours or more in the fridge.
• Saute marinated beef (including marinade) in VERY hot oil.
• Keep stirring until beef chunks are browned evenly.
• DO NOT lower heat.
• Add oyster sauce and liquid seasoning.
• Cook a few seconds more; add butter last.
• Remove from heat and serve immediately over hot steamed rice.
• *Note:Cooking time should be about 10 minutes or less to keep beef tender.

Steps:

• Heat the oil in a large skillet over medium heat. Fry garlic until just beginning to turn golden; remove with a slotted spoon and set aside. Add beef to the oil, and fry until browned on the outside. As the beef is browning, season generously with salt, pepper and hot pepper sauce. Return the garlic to the pan, and cook until meat has reached your desired degree of doneness. It is best at medium to medium-well. Remove the beef to a serving dish using a slotted spoon.
• Mix the flour with about a cup of water, and pour over the drippings in the pan. Stir until smooth using a fork. Simmer over medium heat until thickened. Pour over the beef in the serving dish.

Steps:

• Heat the oil in a large skillet over medium heat. Fry garlic until just beginning to turn golden; remove with a slotted spoon and set aside. Add beef to the oil, and fry until browned on the outside. As the beef is browning, season generously with salt, pepper and hot pepper sauce. Return the garlic to the pan, and cook until meat has reached your desired degree of doneness. It is best at medium to medium-well. Remove the beef to a serving dish using a slotted spoon.
• Mix the flour with about a cup of water, and pour over the drippings in the pan. Stir until smooth using a fork. Simmer over medium heat until thickened. Pour over the beef in the serving dish.