Salpicón de Res

Ingredients

• Rumba Meats® Beef Cheek Meat (2 pounds)
• 1 cup chopped onion, divided
• 4-5 tablespoons lime juice
• 1¾ tablespoons olive oil
• 2 bunches cilantro, chopped, divided
• Salt and pepper, to taste
• For serving (optional): Black beans, rice and lime juice

Instructions

1. Cut cheekmeat into medium-sized pieces.
2. Heat oil in large pot, add beef cheekmeat, 1 bunch chopped cilantro and ½ cup chopped onion. Add water to cover, bring to a boil, reduce heat and simmer for 45 minutes, until tender and cheekmeat reaches an internal temperature of 160ºF.
3. Remove cheekmeat from pot (save beef broth for later use in soups or sauces, if desired). Add cheekmeat pieces to food processor and pulse briefly until mixture is chopped to a shredded-like consistency. Transfer shredded cheekmeat to a medium bowl.
4. Add remaining onions to food processor and pulse briefly; add to cheekmeat. Add remaining cilantro to food processor and pulse briefly; add to cheekmeat. Stir to evenly blend. Season with salt, pepper and lime juice.
5. Serve with rice and beans, and additional lime wedges.