Steps to Make Bistec Encebollado Puerto Rican Style Recipe

Puerto Rican Gazpacho Salad

Bistec encebollado (steak & onions).

Recipe Summary Puerto Rican Gazpacho Salad

This is my mother's Puerto Rican gazpacho salad recipe. I've been eating it since I was knee-high to a grasshopper. It's good and very easy to make.

Ingredients | Bistec Encebollado Puerto Rican Style Recipe

½ pound salted cod fish

2 avocado - peeled, pitted, and diced

1 large tomato, diced

1 large Spanish onion, cut into matchstick-size pieces

2 tablespoons extra-virgin olive oil

1 drop white vinegar

1 pinch ground black pepper

Directions

Bring a saucepan of water to a boil. Cook codfish in boiling water to reduce saltiness to your taste, 10 to 25 minutes; drain. Let codfish cool completely.

Mix avocado, tomato, and onion together in a bowl. Break cooled codfish into small pieces, discarding any bones, and add to the avocado mixture; stir gently. Drizzle olive oil over the mixture; add whine vinegar and stir gently. Season salad with black pepper; stir. Cover bowl with plastic wrap.

Cover bowl with plastic wrap. Refrigerate salad at least 45 minutes.

You can sub the codfish for real crab meat or diced shrimp if you don't like cod.

Info | Bistec Encebollado Puerto Rican Style Recipe

prep: 15 mins cook: 10 mins additional: 45 mins total: 1 hr 10 mins Servings: 6 Yield: 6 servings

TAG : Puerto Rican Gazpacho Salad

Salad, Vegetable Salad Recipes, Tomato Salad Recipes,