Beef Salpicao

  • gourmetana 11 years ago
    Beef Salpicao

    This is an interesting recipe. The flavour is very good. I substituted the garlic powder for 1 tsp garlic paste and halved the sugar - 1 tbps seemed too much for my taste.
    I also ommited the jalapeños. I didn't find them at the supermarket.
    This was served with pita bread and salad.
    Makes a lot! Will freeze in portions.

    Funny note: in Portugal we have a traditional type of chouriço called salpicão. It's made with a lean pork meat - see photo.
    Flag
  • frankieanne 11 years ago said:
    That looks easy and tasty. I'd leave out the jalapeno, too, and not because I couldn't find any. :-P
    Your salpicao picture looks delicious!
    Flag
  • mommyluvs2cook 11 years ago said:
    That definitely looks different (better) than the chorizo around here! Even the fresh stuff I find at Whole Foods is kind of weird. Anyway the recipe sounds delicious and hey, looks like I have it saved too! :P Lol on the jalapenos Frankie!!
    Flag
  • lovebreezy 11 years ago said:
    So you left your tenderloin whole rather than cutting into strips. Did it absorb the flavor all the way through?
    Are you going to add your photo to the recipe Ana?
    Flag
  • gourmetana 11 years ago said:
    The photo is NOT of the recipe! It's a Portuguese salpicao photo so you guys can see what it looks like.
    Are jalapeños very hot? Maybe it is good I didn't find them... I am not a fan of hot food and neither my stomach :))
    Flag
  • gourmetana 11 years ago said:
    ML2C I have seen "Portuguese chorizos" in other countries' supermarkets and I have to tell you I wouldn't eat them either. I know Luisa can find the real deal in the US, I'll ask her where she gets them from.
    Flag
  • pointsevenout 11 years ago said:
    From my 'net snooping salpicao is sausage from different kinds of pork and a very much coarser grind than U.S. sausage. It is different from a beef salpicao.
    Flag
  • luisascatering 11 years ago said:
    http://m.barceloslinguica.com
    Flag
  • mommyluvs2cook 11 years ago said:
    I just checked the website out! Looks great and very tempting to order some, especially at that price!
    Flag
  • gourmetana 11 years ago said:
    Well in Portugal, salpicão is made of big chunks of pork.

    Luisa, the website is great! Thanks ;)
    Flag

Have a comment? Join this group first →