Salpicon

This is a great dish to make with really cheap, tough cuts of meat. It's especially nice as a summer dish since it isn't hot and the citrus gives it a nice refreshing splash. I usually serve it with rice but I think it would be delicious on a bed of butter lettuce with a few wedges of tomato. Or wrapped in tortillas! Ok, I'm getting hungry...

Salpicon:

1lb beef in largish pieces
5g beef bouillon powder
1 small green pepper, minced
1 small onion, minced
2-3 limes, juiced
1T Worcestershire sauce

Boil the beef with the bouillon in water for 30 minutes, or until meat is cooked all the way through. Remove from liquid, let cool. With your fingers, separate the meat from the tough connective tissue. If the pieces of meat are too big, you can chop it roughly with a knife or food processor. Add remaining ingredients, adjust seasoning to taste. 

Serves 4