I hadn’t made salpicón in my own home until recently for one solitary reason. Pressure cookers scare me. But, I decided to buy one and try not think about all the stories I’ve heard about them blowing their tops in people’s kitchens. They have extra safety gadgets now, so I tried to convince myself that everything would be fine, and it was.
When I was taught to make this dish, I was instructed not to add salt to the pot at first, that instead I should add salt to the stock when the meat was already cooked. I am doing as I am told, so let’s all do it that way. Another tip I was given is when heating the stock at the end, to dump a small bunch of cilantro and let it cook for about 10 minutes, roots and all. You can fish it out before serving, and it will give your stock a wonderful flavor.
I really hope our international readers give this recipe a try, you will love it. It’s actually a healthy dish full of delicious flavor and it is so comforting. Of course, it is not complete if you don’t have corn tortillas, white rice a good squeeze of lime juice and some avocado to add to your bowl.