TOSTADAS DE SALPICON

A FRESH TREAT FOR THE MEAT LOVERS! 11

JULY 2018 •RECIPE CARD 11• SERIES 1

BROUGHT TO YOU BY ABRIL ECHAVARRIA SHREDDED BLISS!

The Cattle and Beef Industry is a big business in Mexicali, Baja California. The Sonora Desert, which also covers large portions of the Southwestern United States, is a region known for its outstanding agricultural products. This Desert provides optimal conditions for cattle to grow healthy and happy. So, as you can see, Baja is much more than Seafood! And, If you are a meat lover, I can assure You won't be disappointed with this recipe! it has everything you need for a fun and delicious summer night! Abril.

INGREDIENTS 4 lbs of cooked and 1/2 cup of apple cider 1/2 cup of olive oil The juice from 4 limes 1 large onion, chopped 2 large tomatoes, chopped 1 bunch of cilantro, chopped 2 large serrano peppers, deveined and chopped 1 Tbs of salt 1 Tsp of pepper

To serve: 15 Tostadas approximately Hot sauce or of your choice slices

DIRECTIONS In a 15"size bowl, start mixing the ingredients in order of appearance. With the help of a spatula, mix thoroughly every time you add a new ingredient. Once you're done, let it sit for 30 minutes in the fridge. This ish is best served cold. When serving, add some of your Salpicon mix to a and top it with some avocado slices. Drizzle with hot sauce or salsa of your choice, Keep refrigerated.

DID YOU There are many variations of Salpicon in . The word means "wet and KNOW?: scrambled" in some Countries. Mexican Salpicon can be linked to France and Spain.