Salpicón Costarricense

Step by stepInstructions

1. Simmer the beef in salted water with a quarter of the onion until very tender, about one hour. Cool, then shred finely with your fingers or two forks.
2. Combine the shredded beef with the remaining onion, bell pepper, tomato, and culantro in a bowl.
3. Whisk the lime juice, olive oil, lizano-style sauce if using, salt, and pepper into a dressing.
4. Pour the dressing over the salad, toss well, and chill for at least thirty minutes so the flavors meld.
5. Serve cold with warm corn tortillas on the side.