Galician veal green salpicon – 55000 Recipes. Passion for food


Galician beef green salpicon

The Mexican cuisine reached a new dimension in Madrid after the arrival of the Punto MX, one of those waiting lists where Roberto Ruiz’s review of his country’s cuisine fascinates forum customers who will see this. recipe of ox is a good option to shock.

Chef: Roberto Ruiz

Roberto Ruiz achieved the epic achievement by winning a Michelin star at the head of Punto MX, his Mexican restaurant in Madrid. This is the only case in Europe. And by the way, completely justified.


  • 1 pinch of salt
  • 1 green pepper habanero
  • ¼ A glass of avocado oil
  • For the Salpicón marinade
  • ½ tablespoon of oregano
  • 1 green pepper habanero
  • ½ tablespoon of salt
  • ½ orange
  • 1 green lemon
  • 2 red onions
  • For Xnipek
  • 2 green lemons
  • ¼ A cup of Worcester sauce
  • 1 green lemon (juice)
  • 1 tablespoon avocado oil
  • 2 tablespoons finely chopped coriander
  • 2 serrano peppers
  • ¼ garlic, finely chopped
  • 1 Hass avocado
  • For guacamole
  • A pinch of black pepper
  • 15 g Coriander, finely chopped
  • ½ tablespoon of Tabasco sauce
  • 300 g. High cross of Galician beef


For Xnipek

  1. Cut the onion into brunoise and mix with the lemon and orange juice.
  2. Add oregano, salt and habanero green pepper sauce.
  3. Reserve in the refrigerator.

For the salpicon marinade

  1. Mix all the ingredients and store them in the refrigerator.

For guacamole

  1. Crush the avocado, onion and serrano peppers in the milk until you get the desired consistency.
  2. Finish with avocado oil, coriander and salt.

The process

  1. Marinate the meat with the salpicon marinade.
  2. Turn on the Xnipek and book in the fridge.
  3. Assemble a rectangular base of guacamole on a plate.
  4. Drain the salpicone from the marinade and place on the base of the guacamole. Save the remaining sauce.
  5. Garnish with a ring of red onion and coriander sprouts.
  6. Finish with salted flakes and the remaining marinade sauce on the table.


Now is your time.
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