Salpicón Nica de Res con Limón y Chiltoma – Authentic Nicaragua Recipe
Zesty, protein-packed Nicaraguan minced beef tossed with crisp chiltoma peppers and sour orange.
- Country of Origin
- 🇳🇮 Nicaragua (Central America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Finely minced cooked flank steak, Finely diced green bell pepper (chiltoma), Red onion and rice, Sour orange and lime juice, Oregano
Ingredients for Salpicón Nica de Res con Limón y Chiltoma (4 Servings)
- 1.25 lbs (or 2.5 cups) finely minced cooked flank steak, prepped into bite-sized pieces
- 1.5 cups finely diced green bell pepper (chiltoma), washed and trimmed
- 1 cup red onion and rice
- 1 medium onion and 3 cloves garlic, finely minced with sour orange and lime juice
- 1.5 tbsp traditional Nicaragua seasoning (oregano, salt, black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and sour orange and lime juice for 2–3 minutes until softened and fragrant.
- Add finely minced cooked flank steak and finely diced green bell pepper (chiltoma) along with oregano, salt, black pepper, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with red onion and rice and serve straight from the skillet.