NICARAGUA: Instant-Pot-or-Not Minced Eye Round with Lime (Salpicón) and Quesillos

If you want a healthy and quick alternative to your normal Mexican-style dinners, this is it. A 4-ounce serving of eye round has less than 200 calories and about 8 grams of fat, with more than 25 grams of protein and 8% of one's recommended daily iron intake. While such lean cuts normally require a slow cook, because the meat in salpicón is minced, toughness is not an issue. The lime and other seasonings punch up the flavor! While salpicón is normally served cold or room temperature alongside hot rice and beans, leftovers are equally good warmed and make great burrito or quesadilla fillings.

Quesillos, corn tortillas rolled with cheese and picked onion, are a Nicaraguan street-food staple, thus not typically served with salpicón. But I wanted to try both, and they paired well together!

Instant-Pot-or-Not Minced Eye Round with Lime (Salpicón)

1½ lb eye round steak or similar lean cut

1 onion

1 green pepper

2 limes

1 teaspoon table salt

salt and pepper to taste

cooked rice and kidney beans, for serving (optional)

1. Add steak, ½ of the onion, ½ of the green pepper, and 1 teaspoon salt to an Instant Pot and add just just enough water to cover. Set at high pressure for 15 minutes. After cooking ends, allow to natural release for at least 5 minutes before opening. If not using an Instant Pot, cube the meat into 2" pieces, and add steak, ½ of the onion, ½ of the green pepper, and 1 teaspoon salt to a medium sauce pan and add enough water to cover by 2 inches. Simmer over medium heat for 20-30 minutes, until beef is cooked through, ie brown inside when one piece is cut open.

2. Place remaining ½ of the onion and ½ of the green pepper, seeds and stem removed, into a food processor. Pulse until chopped into small pieces. Move to a medium bowl.

3. Add drained steak to the processor, discarding (or saving) the vegetables and stock, and pulse the beef until minced. Add to bowl with chopped, fresh vegetables.

4. Zest and squeeze the juice from 1½ of the limes into the bowl. Mix well. Slice the remaining ½ a lime into 4 for serving.

   
   

Quesillos

1 small yellow onion

¼ cup black vinegar OR 2 tablespoons balsamic vinegar plus 2 tablespoons rice wine vinegar

pinch of salt

8 yellow corn tortillas

8 oz cuajada agridulce or whole milk mozzarella), cut into 8 slices

½ cup Mexican crema OR ½ cup full-fat sour cream plus 2 teaspoons lime juice, mixed

1. Fill a small saucepan with water and bring to a boil over medium high heat. Chop the onion and add to the boiling water. Cook 3-5 minutes. Onions should be soft but not fully translucent.

2. Drain onions and place in a small bowl. Add vinegar(s). Rest for at least 15 minutes, up to 1 hour.

3. Place the tortillas on a large griddle or skillet over low heat. Place a cheese slice on top of each tortilla. Heat for 3-5 minutes until cheese is slightly melted.

4. Top with a large spoonful of pickled onions and a tablespoon of crema or sour cream mixture. Roll the tortilla and enjoy!

   
   

#salpicon #riceandbeans #nicaragua #femaleleaders

FUN FACTS:

• The National dish of Nicaragua is gallo pinto, rice and beans. The names translates to "spotted rooster", describing the look of the dark beans against the white rice.

• The San Jerónimo festival in Nicaragua is a multi-month celebration. It lasts for 80 days — from the end of September through November — making it the longest festival in Latin America.

• Nicaragua was the first country in the Americas to have a Female President. Violeta Barrios Torres ran the country from 1990-1997.