In Mexican eateries throughout the U.S. when they have leftover Carne Deshebrada, Ranchera or En Su Jugo... well they just refrigerate it and serve it the next day, the same exact way.
In Mexico they make Salpicon... a salad of cold meat "ceviche" with onions, herbs (cilantro, mint, oregano etc.,), chiles, umami / enhancers, and citrusy sweet vinaigrette. For every cook there is a version...
> Chopped Meat, Shredded or Thinly Sliced? Or reheated & crisped as they do in Oaxaca?
> Pineapple Vinegar (traditional, ubiquitous vinegar in Mexico often homemade), imported Sherry Vinegar (expensive) or Insitututional Cider (cheap)
> Key Lime Juice, Seville Orange or Grapefruit?
> Which herbs... Cilantro, Yerba Buena (Mexican mint), various Mexican "oregano", etc.,
> Dried Arbol, Piquin or Cascabel chiles... or fresh Serrano, Habanero or Guero chiles?
> Which common umami enhancer? Worcestire, Beef Bouilloun, Maggi (fermented wheat) or other condiment?
> Lettuce... whole leaves, chopped, dressed or dry?
Tonight's version (which turned out rather good)
> Butter Lettuce with Root (this is the closest thing in the U.S. to the traditional Orejona lettuce grown in Mexico)... Whole Leaves... lightly dressed
> Shredded Beef leftovers marinated in Key Lime juice, a few dashes of Worcestire & 1/4 tsp of Lawries, with chopped Cilantro, Mexican Oregano, thinly sliced white onions and Chile Arbol flecks to taste.
> Vinaigrette... Sherry Vinegar (2 pts), Sicilian Olive Oil (1 pt), Valencia Orange juice (1pt)... salt & a few dashes of Worcestire
Lay the dressed leaves on the center of a plate, spoon the marinated meat in the center of the leaves, sprinkle with chopped mint & a few very, very, very thinly sliced red onion rings.
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