in the kitchen with: yvette marquez-sharpnack’s salpicón – Design*Sponge

We featured a mango cheesecake flan from blogger and author of the Muy Bueno Cookbook, Yvette Marquez-Sharpnack, earlier this summer that was a hit with readers and at my home. I wanted Yvette to share an equally easy savory recipe from her repertoire. She offered Salpicón, a spicy Mexican shredded cold beef salad, which can be eaten on a bed of lettuce or on a corn flour tostada. In this recipe, Yvette suggests using store-bought versions, but if you want to make something similar on your own, you can use the easy tortilla recipe from the blackened shrimp tacos in our archives. This is a good recipe to bookmark if you entertain often because the brisket can be prepared a day ahead of time. If this food looks as fantastic to you as it does to me, you can find more recipes like these in Yvette’s cookbook, which is now available online and will be available in stores on October 1! — Kristina


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